Homemade Beef Stew

The perfect ending to a chilly winter day, this makes a big batch, and it tastes even better after a day or two. Since moisture impedes browning, pat the beef cubes thoroughly with paper towels before cooking. Browning the beef is an important step — it adds a rich flavor to the stew.

Tip: Keep the heat low to avoid scorching the pan.

Ingredients

2 lb beef stew meat, cut into 1½-inch cubes and patted dry
2 Tbsp whole-wheat flour
Salt and pepper
3 Tbsp olive oil, divided
2 cans (14½ oz each, about 4 cups) reduced-sodium beef broth
1 medium onion, chopped
1 can (14 oz) diced tomatoes
1 Tbsp fresh thyme leaves or 2 tsp dried thyme
6 carrots, peeled, halved lengthwise, cut into 1-inch pieces
3 medium Yukon Gold or boiling potatoes, peeled and cut into 1-inch cubes
¼ cup minced parsley leaves

Instructions

In large bowl, toss beef cubes with flour, salt, and pepper.
Warm 1 Tbsp oil in large Dutch oven or heavy saucepan. Add meat in a single layer without crowding. Brown on all sides, about 5 to 7 minutes. Remove beef; transfer to a bowl. Add ¼ cup of the broth to pot and stir with a wooden spoon, scraping loose any browned bits on the bottom of the pan. Transfer cooking liquid to bowl with meat. Repeat cooking procedure with another 1 Tbsp oil and remaining meat.
Add remaining 1 Tbsp oil to pot over medium-low heat. Add onion and cook 5 minutes, stirring. Return reserved beef and juices to the pan. Add remaining broth, tomatoes, and thyme. (Add water, if needed, to cover.) Increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer 1 hour.
Add carrots and potatoes to pan. Let simmer, covered, 45 minutes or until beef is very tender and vegetables are cooked through. Add water, if needed, to bring stew to desired consistency. Serve hot, garnished with parsley.

Makes 8 to 9 cups.

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