Ingredients
Scale
- 1.5 lbs Beef stew meat or chuck roast, cut into 1-inch chunks
- 2 lbs Russet potatoes, peeled and chopped
- 1 lb Carrots, sliced into thick coins
- 2 Large yellow onions, diced
- 3 Cloves garlic, minced
- 1/4 Cup all-purpose flour
- 2 Tablespoons vegetable oil
- 6 Cups water combined with 4 beef bouillon cubes
- 1 Teaspoon dried thyme
- Salt and black pepper to taste
- Optional: 1 tablespoon soy sauce for depth of color
Instructions
- Begin by patting your beef chunks dry with a paper towel. This ensures a better sear. In a large bowl, toss the beef with the flour, salt, and pepper until every piece is lightly coated. Shake off any excess flour and set the meat aside. Chop your onions, carrots, and potatoes into uniform sizes so they cook evenly throughout the process.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, browning the outside of the meat to lock in flavor; do not worry about cooking it through yet. Remove the beef and set aside. In the same pot, sauté the onions and garlic for 3 minutes. Return the beef to the pot and pour in the water and bouillon mixture. Add the thyme and soy sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour. After the hour, add the potatoes and carrots. Cover and simmer for another 45 to 60 minutes until the vegetables are tender and the beef falls apart with a fork.
- Give the stew a final stir. The flour from the beef coating should have thickened the liquid into a glossy gravy. Taste and add more salt or pepper if needed. Ladle generous portions into deep bowls. This stew is hearty enough to stand alone, but you can serve it with a slice of crusty bread to soak up the extra sauce. Garnish with a bit of fresh parsley if you want to add a pop of color before serving.
- Cook Time: 2 hours 15 minutes