Hearty Classic Beef Stew for Two

• Beef stew meat

  1 lb
• Potatoes

  2 medium
• Carrots

  2 medium
• Yellow onion

  1 medium
• Garlic

  2 cloves
• Beef broth

  2 cups
• Tomato paste

  2 tbsp
• All-purpose flour

  2 tbsp
• Olive oil

  1 tbsp
• Salt

  1 tsp
• Black pepper

  0.5 tsp
• Dried thyme

  0.5 tsp
• Bay leaf

  1
• Worcestershire sauce

  1 tbsp

All Steps

1. 1

   Pat the beef stew meat dry with paper towels and season generously with salt and black pepper.

2. 2

   Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Brown the beef in batches until nicely seared on all sides, then remove and set aside.

3. 3

   Add the chopped onion and sliced carrots to the pot, scraping up any browned bits from the bottom. Cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and all-purpose flour. Cook for 2 minutes, stirring constantly, to create a roux and deepen the flavor.

5. 5

   Return the browned beef to the pot. Pour in the beef broth and Worcestershire sauce, stirring well to combine. Add the dried thyme and bay leaf.

6. 6

   Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for 1 hour and 30 minutes, allowing the beef to become tender.

7. 7

   Add the diced potatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender and the beef is fork-tender.

8. 8

   Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot.