Beef stew with potatoes and carrots

Ingredients:

• 2 lbs beef stew meat (chuck roast, cut into bite-sized chunks)
• 4 medium potatoes (peeled and diced)
• 4 carrots (peeled and sliced into rounds)
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 tbsp all-purpose flour (optional, for thickening)
• 1 tsp thyme (dried or fresh)
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions:

1. Brown the Beef:

   • Heat olive oil in a large pot over medium heat.
   • Season beef with salt and pepper.
   • Brown the beef in batches to avoid overcrowding the pan, cooking each side until golden brown. Remove and set aside.

2. Sauté the Vegetables:

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

3. Deglaze and Add Tomato Paste:

   • Stir in the tomato paste and cook for 1-2 minutes, letting it slightly caramelize.
   • If using, sprinkle in the flour to help thicken the stew.

4. Add the Broth and Herbs:

   • Pour in the beef broth, scraping the bottom of the pot to deglaze.
   • Return the browned beef to the pot.
   • Add thyme and bay leaf. Bring to a boil, then reduce to a simmer.

5. Simmer:

   • Cover the pot and let the stew simmer for about 1 to 1.5 hours, or until the beef is tender.

6. Add Vegetables:

   • Add the potatoes and carrots to the pot. Simmer for another 20-30 minutes, or until the vegetables are tender.

7. Final Seasoning:

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

8. Serve:

   • Garnish with fresh parsley and serve hot with crusty bread or over rice.

Enjoy your delicious, comforting beef stew!