Homemade Beef Stew

INGREDIENTS:

For the Stew:

2 lbs beef stew meat (cut into 1-inch cubes)

3 tablespoons vegetable oil

1 large onion (diced)

3 cloves garlic (minced)

4 cups beef broth (or stock)

2 cups water

4 large carrots (peeled and sliced into 1-inch pieces)

3 medium potatoes (peeled and cut into 1-inch cubes)

2 celery stalks (sliced into 1-inch pieces)

1 cup frozen peas (or fresh if available)

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and black pepper to taste

2 tablespoons all-purpose flour (for thickening)

2 tablespoons cold water (for mixing with flour)

DIRECTIONS:

Step 1: Brown the Beef

Heat Oil: Heat the vegetable oil in a large Dutch oven or pot over medium-high heat.

Brown Beef: Add the beef cubes in batches, searing them on all sides until browned. This step helps to develop rich flavors. Remove the browned beef and set it aside.

Step 2: Sauté the Vegetables

Cook Onions and Garlic: In the same pot, add a little more oil if necessary. Sauté the diced onions until translucent, then add the minced garlic and cook for about 1 minute until fragrant.

Step 3: Build the Stew Base

Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

Deglaze: Pour in a cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.

Return Beef: Add the browned beef back to the pot, along with the remaining beef broth, water, thyme, rosemary, bay leaf, salt, and black pepper.

Step 4: Simmer the Stew

Bring to a Boil: Bring the stew to a boil, then reduce the heat to low.

Simmer: Cover and simmer for about 1 hour, or until the beef is tender.

Step 5: Add Vegetables

Add Carrots and Celery: Add the carrots and celery to the pot and continue to simmer for another 30 minutes.

Add Potatoes: Add the potatoes and cook for an additional 20 minutes, or until the vegetables are tender …