Beef Stew

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat olive oil in Dutch Oven on medium heat. Season steak with salt and pepper. Working in batches, until evenly browned. Set aside.

Step 2

Add onion, carrots and celery. Cook until tender.

Step 3

Add garlic.

Step 4

Whisk in flour and tomato paste until lightly browned.

Step 5

Stir in wine, scraping any browned bits from the bottom of the pot.

Step 6

Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

Step 7

Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*