Chicago Regional Beef Stew

Hearty stew simmered with root vegetables and thyme, slow-cooked until beef is fork-tender and flavors meld into a comforting bowl.

Cuisine: American

Category: One Pot

Prep: 20 minutes. Cook: 90 minutes.

Serves 4.

Ingredients

• 1.5 pounds, cut into 1-inch cubes stew beef
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1, diced onion
• 2, sliced carrots
• 2, peeled and cubed potatoes
• 2 cups beef broth
• 1 cup diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt

Instructions

1. Step 1: Pat beef dry, then toss with 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Step 2: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown beef in batches for 3-4 minutes per batch, then set aside.
3. Step 3: Add onion to pot and cook 3 minutes until softened. Stir in carrots, potatoes, 2 cups beef broth, 1 cup diced tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried thyme, and 1 bay leaf. Return beef to pot and bring to a simmer.
4. Step 4: Cover and cook on low heat for 1 hour 30 minutes, or until beef is tender and vegetables are cooked through.