Beef Stew

• Cut beef chuck into 1 1/2-in cubes and pat dry
• Peel potatoes and carrots

Ingredients

• 2 1/2 lb boneless beef chuck, cut in 1 1/2-in cubes
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 Tbs vegetable oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 Tbs tomato paste
• 4 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 1/2 lb russet or Yukon Gold potatoes, peeled, 1-in cubes
• 1 lb carrots, peeled, cut in 1-in pieces
• 2 Tbs cornstarch
• 1/4 cup cold water

Steps

1. season: boneless beef chuck, salt, black pepper
2. brown in batches in a Dutch oven over medium-high until browned on all sides 8 to 10 min: step 1, vegetable oil
3. add to pot, cook until soft 5 min: step 2, yellow onion, garlic
4. stir in, bring to a boil, cover and simmer on low 1 1/2 hr: step 3, tomato paste, beef broth, bay leaves, dried thyme
5. add, cover and simmer until beef and vegetables are tender 30 to 40 min: step 4, russet or Yukon Gold potatoes, carrots
6. stir smooth: cornstarch, cold water
7. stir in, simmer until gravy thickens 2 min, discard bay leaves: step 5, step 6