Old-Fashioned Beef Stew

Recipe View 5 mins In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. Shake off any excess flour. (5 minutes)

Recipe View 15 mins Heat olive oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. This is key for developing deep flavor. Set the browned beef aside. (15 minutes)

Recipe View 6 mins Add the sliced onions and mushrooms to the pot and sauté until softened and lightly browned, about 6 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Recipe View 1 mins Stir in the tomato paste and dried thyme. Cook for 1 minute, allowing the tomato paste to caramelize slightly and deepen the flavor. (2 minutes)

Recipe View 2 mins Return the browned beef to the pot. Pour in the beef broth, ensuring the meat and vegetables are mostly covered. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is very tender.

Recipe View 1 hrs 30 mins Skim off any foam or excess fat that accumulates on the surface of the stew. Add the carrots, potatoes, and green beans. Cover partially and simmer for 20 minutes, or until the vegetables are tender. (25 minutes)

Recipe View 25 mins In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the stew. Increase the heat to medium and bring to a simmer, cooking for 1-2 minutes, or until the stew has thickened to your desired consistency.

Recipe View 5 mins Season with salt and pepper to taste. Garnish with fresh parsley before serving. (5 minutes)