- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp flour
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 2 bay leaves
- 2 sprigs thyme
- 2 sprigs parsley
- In a large bowl, mix together the flour, salt and pepper. Toss the beef cubes in the mixture until they are well coated.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set it aside.
- Add the onion and garlic to the pot and sauté until softened.
- Return the beef to the pot and add the beef broth, red wine, potatoes, carrots, celery, bay leaves, thyme, and parsley. Stir to combine.
- Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
- Simmer the stew for about 2-3 hours, or until the beef is tender.
- Remove the bay leaves and thyme sprigs before serving.
- Taste and adjust seasoning if necessary.
Serve your Old-fashioned Beef Stew with some crusty bread to mop up the delicious gravy. Enjoy!