Beef Stew

1. Season beef stew meat with salt and black pepper, then lightly coat with flour.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. Brown the beef in batches until nicely seared on all sides.
4. Add onion and cook for 3–4 minutes until softened.
5. Stir in tomato paste, garlic powder, and thyme.
6. Pour in beef broth and bring to a gentle boil.
7. Add carrots and potatoes, then reduce heat to low.
8. Cover and simmer for 1½ to 2 hours until the beef is tender and the broth thickens.
9. Taste and adjust seasoning if needed.
10. Garnish with fresh parsley and serve warm.

Tips

• For extra flavor, add a splash of red wine while simmering.
• Use Yukon Gold potatoes for a creamier texture.
• The stew tastes even better the next day after the flavors develop overnight.