This dish does not take a lot of hands-on time, it does require several hours of cooking time. Beef must be first browned in oil and then cooked in liquid for several hours in order to become delightfully tender. You add the carrots, potatoes and herbs closer to the end of the process. It is pretty flexible so if you have other veggies on hand (string beans, peas, mushrooms, etc.), they would be a great addition.

2 pounds stew beef- 2”cubes
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. Olive oil
2 medium onions, coarsely chopped (about 2 cups)
4 cloves garlic, minced
2 Tbsp. all-purpose flour
1 Tbsp. tomato paste
1 tsp. Paprika
6 cups beef broth or chicken broth
2 bay leaves
1 tsp. dried thyme leaves
3 potatoes, peeled and cut into 1-inch cubes
4 large carrots, peeled and roughly sliced
2 Tbsp.  minced fresh parsley leaves
Preheat oven to 350F.
Season meat with salt and pepper.  In a Dutch Oven add oil and brown the meat.  Let it sear in pan for about 5-7 minutes or until nicely browned; Remove meat and set aside.
To the same pot add little oil- about 1 Tbsp. add onions and sprinkle with salt and pepper. Sautee until softened – about 3 minutes. Add garlic, paprika and tomato paste and sauté for another minute.  Stir in flour and let it cook/brown for 2 minutes. Add broth; scrape up any browned bits that may have stuck to bottom of pan. Add  bay leaves, thyme and meat; bring it to simmer. Cover and place in oven; simmer about 1 1/2 hours.
Remove pot from oven, add potatoes and sliced carrots. Make sure that they are covered in liquid (if you need to add more stock to cover them, do so now.)  Return to oven simmer, uncovered, for another 35-40 minutes or until vegetables are softened. Taste the stew and adjust the seasonings as needed.  Garnish with chopped parsley.
Serve with crusty bread or herbed couscous.
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