Traditional Beef Stew Recipe

Preparation

Season the beef generously with salt and freshly ground black pepper. Add the vegetable oil in a large saucepan or Dutch oven (one that has a tight fitting lid) and place over high heat. When the oil begins to smoke slightly, the meat and brown well. Work in batches if necessary. A golden period, remove the meat in a bowl with a slotted spoon, let the oil dripping and meat in the pot.

Reduce heat to medium and add the onion to the pan; saute about 5 minutes, or until translucent. Flour and cook for 2 minutes, stirring often. Add garlic and 1 minute to cook. Beat 1 cup broth to deglaze the bottom of the pan, scraping caramelized juices at the bottom. The remaining broth, carrots, celery, tomatoes, bay leaf, thyme, rosemary, beef and 1 teaspoon salt.

Bring to a simmer, cover and cook for 1 hour. Add potatoes, cover and simmer for 30 minutes. Remove the lid, increase the heat to medium and cook, stirring occasionally, for 30 minutes or until meat and vegetables are tender.

The last 30 minutes uncovered not only to complete the cooking, but also to reduce and the sauce. If the stew is too thick, adjust with a little broth or water. Turn to adjust the heat, taste and spice, and let stand for 15 minutes before serving. Garnish with fresh parsley, if desired.