Savory Beef Stew: A Hearty, Timeless Classic

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef stew meat in batches to avoid overcrowding, and brown on all sides. Once browned, remove the beef and set it aside.

Sauté the Vegetables:

In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.

Deglaze and Simmer:

Add the browned beef back into the pot. Pour in the beef broth, scraping the bottom of the pot to release any flavorful bits stuck to the pan. Stir in the carrots, potatoes, celery, thyme, rosemary, bay leaf, salt, and pepper.

Cook the Stew:

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. If you prefer a thicker stew, mix the flour with a little water to make a slurry, and stir it into the stew about 30 minutes before serving.

Final Seasoning:

Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.

Serve and Garnish:

Ladle the stew into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or crackers for dipping.

Serving and Storage Tips: