Name: Beef Stew with Root Vegetables and Gravy
Total time: 130 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 lbs beef chuck, cubed; 2 tbsp olive oil; 1 onion, chopped; 2 carrots, sliced; 2 potatoes, cubed; 2 celery stalks, chopped; 4 cups beef broth; 1 tbsp tomato paste; 1 tsp thyme; 1 bay leaf; salt and pepper to taste; 1 cup flour; 1 cup water; 1 baguette, sliced

Beef Stew with Root Vegetables and Gravy

A hearty beef stew with root vegetables and a rich gravy, served with a side of crusty bread.

130 minutes6 servings

Method

Heat olive oil in a large pot over medium heat.
Add onion, carrots, potatoes, and celery; sauté for 5 minutes.
Add beef and cook until browned on all sides.
Stir in tomato paste, thyme, bay leaf, salt, and pepper.
Pour in beef broth and bring to a simmer.
Cover and simmer for 1.5-2 hours until beef is tender.
In a separate bowl, mix flour and water to make a slurry.
Stir slurry into the stew and cook for 10 minutes until thickened.
Serve with crusty bread.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.