Beef and Potato Stew

Instructions

1. Step 1

   Pat the beef dry. Toss it in a mixing bowl with the flour, half the salt, and half the black pepper until evenly coated.

   Ingredients used: 30.0 gr All-Purpose Flour, 900.0 gr Beef Chuck, 1.0 gr Ground Black Pepper, 5.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Heat the vegetable oil in the pot over medium heat. Sear the coated beef in batches until browned on several sides, transferring each batch back to the mixing bowl.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: mixing bowl, pot, tongs

3. Step 3

   Add the onion and celery to the pot. Cook over medium heat, stirring regularly, until softened.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Celery, 250.0 gr Onion

   Cookware: pot, wooden spoon

4. Step 4

   Stir in the garlic, tomato paste, and thyme. Cook over medium heat until the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Dried Thyme, 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: pot, wooden spoon

5. Step 5

   Pour in the beef stock and scrape up the browned residue from the bottom. Stir in the Worcestershire sauce, bay leaves, remaining salt, remaining black pepper, and browned beef; bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 1000.0 ml Beef Stock, 1.0 gr Ground Black Pepper, 5.0 gr Salt, 15.0 ml Worcestershire Sauce

   Cookware: pot, wooden spoon

6. Step 6

   Cover the pot, reduce to low heat, and simmer until the beef begins to become tender.

   Timer: 60 min (fixed)

   Cookware: pot

7. Step 7

   Add the potatoes and carrots. Simmer uncovered over low heat until the vegetables and beef are tender and the broth has thickened slightly.

   Timer: 35 min (fixed)

   Ingredients used: 300.0 gr Carrot, 700.0 gr Potato

   Cookware: pot, wooden spoon

8. Step 8

   Remove and discard the bay leaves. Stir in the parsley, rest briefly, then ladle the stew into bowls.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: ladle, pot, wooden spoon