Classic Beef Stew with Potatoes and Carrots

Ingredients

• 1.5 pounds beef chuck
• 4 medium potatoes
• 3 medium carrots
• 1 large onion
• 3 cloves garlic
• 4 cups beef broth
• 2 tablespoons olive oil
• 2 leaves bay leaves
• 1 teaspoon thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons flour

Instructions

1. 1

   Cut the beef chuck into 1-inch cubes and season with salt and pepper.

2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat.

3. 3

   Add the beef cubes in batches and brown on all sides, about 5-7 minutes per batch.

4. 4

   Remove the beef from the pot and set aside.

5. 5

   In the same pot, add chopped onions and minced garlic, sauté until onions are translucent.

6. 6

   Sprinkle flour over the onions and garlic, stirring constantly for about 1 minute.

7. 7

   Return the beef to the pot and pour in the beef broth.

8. 8

   Add bay leaves, thyme, and bring to a boil.

9. 9

   Reduce heat to low, cover, and simmer for 1 hour.

10. 10

    While the stew is simmering, peel and chop the potatoes and carrots.

11. 11

    After 1 hour, add the potatoes and carrots to the pot.

12. 12

    Continue to simmer for an additional 45 minutes or until the vegetables are tender.

13. 13

    Remove bay leaves before serving.