Beef Stew

 

2 1/4 lbs. Chuck roast, trimmed of excess fat, cut into cubes

1/4 cup all-purpose flour 

2 Tbsp tomato paste 

41/2 cups beef stock

1 package brown gravy mix

2 tsp Worcestershire sauce 

1 tsp thyme

2 bay leaves

2 pounds red potatoes, scrubbed and rinsed clean

4 large carrots

Preheat oven to 300 and heat pan on stove top Move oven rack to lower third of the oven

Heat 1 Tbsp olive oil in a large oven safe pot over medium-high heat.

Dab half of the roast dry with paper towels, season lightly with salt and pepper then add to the pot with space between pieces.

Sear until browned on bottom, about 3 – 4 minutes. Turn and brown on opposite side, about 2 minutes longer. Transfer to a plate

Add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef. Transfer second batch of beef to the plate as well.

Reduce heat to medium, add 1 Tbsp olive oil then add onions. Saute 5 minutes or until slightly golden brown. Add garlic and saute 30 seconds longer.

Stir in flour and tomatoes paste, and cook stirring constantly, about 45 to 60 seconds While stirring slowly pour beef stock in and scrape up browned bits from the bottom of the pot. Add Worcestershire sauce and gravy pack.

add herbs and simmer: Return beef to pot 

Cover pot with the lid and transfer to the oven. Let cook 1 1/2 hours .

Once time is almost up cut the potatoes into 1-inch cubes, then peel and cut the carrots into 1-inch slices. Stir potatoes and carrots into stew then cover and return to the oven.

Bake until vegetables are tender, about 1 1/2-2 hours longer. 

Remove bay leaves,  season stew with salt and pepper to taste.