Big Papa's Hearty Homemade Beef Stew

Instructions

1. Pat beef chuck stew meat dry with paper towels and cut into 2 cm cubes if not pre-cut.
2. Season beef cubes with salt and ground black pepper evenly.
3. Heat extra virgin olive oil in a large pot over medium-high heat until shimmering.
4. Add beef cubes in batches to avoid overcrowding and brown on all sides, about 5 minutes per batch. Remove browned beef and set aside.
5. In the same pot, add diced yellow onion, sliced carrot, and sliced celery. Cook until softened, about 5 minutes.
6. Add minced garlic clove and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Sprinkle all purpose flour over vegetables and stir well to coat, cooking for 2 minutes to remove raw flour taste.
8. Stir in tomato paste and cook for 1 minute to deepen flavor.
9. Return browned beef to the pot and For in low sodium beef broth, scraping bottom to deglaze.
10. Add dried thyme and bay leaf dried to the pot and stir to combine.
11. Bring stew to a boil, then reduce heat to low and cover with lid.
12. Simmer gently for 1.5 to 2 hours until beef is tender and flavors meld, stirring occasionally.
13. Remove bay leaf dried before serving.
14. Taste and adjust seasoning with additional salt and pepper if needed.