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Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until a deep crust forms. Do not overcrowd the pot. Remove browned beef to a plate and set aside.

Reduce heat to medium. Add carrots and celery to the pot and cook, stirring occasionally, until slightly softened, about 5-7 minutes.

Add minced garlic to the pot and cook for 1 minute until fragrant.

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer.

Return the browned beef to the pot. Add dried thyme and bay leaf. Bring the liquid back to a gentle simmer, then reduce heat to low, cover, and cook for 1 1/2 hours, stirring occasionally, until the beef is very tender.

Add the cubed potatoes to the stew. Increase heat to medium-low, cover, and continue to cook for another 30-40 minutes, or until the potatoes are tender.

Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with fresh chopped parsley before serving.


Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with all-purpose flour, kosher salt, and black pepper until evenly coated.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until a deep crust forms. Do not overcrowd the pot. Remove browned beef to a plate and set aside.

Reduce heat to medium. Add carrots and celery to the pot and cook, stirring occasionally, until slightly softened, about 5-7 minutes.

Add minced garlic to the pot and cook for 1 minute until fragrant.

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer.

Return the browned beef to the pot. Add dried thyme and bay leaf. Bring the liquid back to a gentle simmer, then reduce heat to low, cover, and cook for 1 1/2 hours, stirring occasionally, until the beef is very tender.

Add the cubed potatoes to the stew. Increase heat to medium-low, cover, and continue to cook for another 30-40 minutes, or until the potatoes are tender.

Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with fresh chopped parsley before serving.
