Classic Beef Stew with Baby Potatoes

By : | 0 Comments | On : December 30, 2013 | Category : Uncategorized


olive oil, for sauteing
1 + 1/2 pounds round cubes for stew
coarse salt and fresh black pepper
1/2 cup all-purpose flour
1 tablespoon worcestershire sauce
1 large yellow onion, diced
4 cloves garlic, thinly sliced
4 large carrots, sliced into coins
3 stalks celery, sliced
1 teaspoon dried thyme
1 tablespoon fresh chopped parsley
1 bay leaf
1 sprig fresh rosemary
4 cups beef broth
1 + 1/2 pounds new red potatoes, sliced in half if large


  1. In a large Dutch oven or soup pot heat enough oil to coat the bottom of the pot over medium heat.
  2. Season the meat well with salt and pepper then dredge each piece with flour. Cook, turning to brown on all sides without cooking through to the center.
  3. Add the worcestershire, the onion, garlic, carrots, celery, thyme, parsley, bay leaf, 1 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, tossing often.
  4. Add the beef broth and the potatoes. Bring to a simmer 45 minutes to 1 hour, stirring often, tasting and seasoning as needed. Cook until the meat is tender and the potatoes are soft.
  5. Remove and discard the bay leaf and rosemary sprig before serving.

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