Slow-Cooked Beef Stew with Carrots, Potatoes, and Parsley

Hearty, one-pot stew where fall-apart beef and root vegetables simmer in a savory broth, finished with a bright parsley garnish.

Cuisine: American

Category: One Pot

Prep: 25 minutes. Cook: 120 minutes.

Serves 6.

Ingredients

• 2 lbs, cut into 1-inch cubes beef stew meat
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large, chopped onion
• 3, peeled and sliced carrots
• 3, peeled and cubed potatoes
• 2 stalks, sliced celery
• 4 cloves, minced garlic
• 2 cups beef broth
• 1 cup diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried thyme

Instructions

1. Step 1: Pat the 2 lbs beef stew meat cubes dry with paper towels, then season with 2 tbsp all-purpose flour, salt, and pepper, shaking off excess.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium-high heat; sear the beef in batches until browned on all sides (3-4 minutes per batch), then set aside.
3. Step 3: Add the remaining 1 tbsp olive oil to the pot, then cook 1 large chopped onion, 3 sliced carrots, and 3 sliced celery stalks for 5 minutes until softened, followed by 4 minced garlic cloves for 1 minute until fragrant.
4. Step 4: Stir in 1 tbsp tomato paste and cook for 1 minute, then add 2 cups beef broth and 1 cup diced tomatoes, scraping up browned bits.
5. Step 5: Return the seared beef to the pot, add 3 cubed potatoes, 1 tsp dried thyme, and 1 bay leaf; bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours until the beef is tender.
6. Step 6: Remove the bay leaf, then stir in 2 tbsp fresh parsley and season with salt and pepper to taste.
7. Step 7: Simmer uncovered for 10 minutes to thicken slightly, then serve.