Classic Beef Stew with Carrots and Potatoes

Name: Classic Beef Stew with Carrots and Potatoes
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 lb. Flourish & Roam Beef Stew Meat; 4 medium carrots, peeled and sliced into 1/2-inch rounds; 3 medium potatoes, peeled and cut into 1-inch cubes; 4 cups beef broth; 2 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; to taste salt; to taste black pepper; 2 tbsp fresh parsley, chopped, for garnish

Rancher Sarah

Servings

Prep Time

15 minutes

Cook Time

120 minutes

Calories

350

Cuisine

American

Warm up with this hearty Classic Beef Stew featuring Flourish & Roam's tender Beef Stew Meat, vibrant carrots, and hearty potatoes. Perfectly simmered in rich beef broth, this dish is a comforting staple that will have everyone coming back for seconds.

Ingredients

1 lb. Flourish & Roam Beef Stew Meat
4 medium carrots, peeled and sliced into 1/2-inch rounds
3 medium potatoes, peeled and cut into 1-inch cubes
4 cups beef broth
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
to taste salt
to taste black pepper
2 tbsp fresh parsley, chopped, for garnish

Directions

Heat a large Dutch oven or heavy pot over medium-high heat. Add 2 tablespoons of olive oil and let it heat until shimmering.
Add the 1 lb. of Flourish & Roam Beef Stew Meat evenly to the pot. Sear the meat until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the diced 1 medium onion and sauté for about 2-3 minutes, or until it becomes translucent and fragrant.
Stir in the minced 3 cloves of garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
Add the 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Stir to combine and cook for 1 minute to enhance the flavors.
Return the seared beef to the pot and pour in 4 cups of beef broth. Bring the mixture to a gentle simmer, scraping any brown bits from the bottom of the pot.
Once simmering, add the sliced 4 medium carrots and the cubed 3 medium potatoes. Season with salt and black pepper to taste.
Cover the pot and reduce the heat to low. Allow the stew to simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through. Adjust seasoning if necessary.
Once ready, remove the bay leaf and discard. Ladle the stew into bowls and garnish with chopped fresh parsley before serving.