Classic Beef Stew with Ruby Gold Potatoes & Stewed Tomatoes

For the Beef Stew

Deeply savory and slow-baked—this stew is built for long voyages and cold nights

Ingredients

• 12 Tablespoons All-Purpose Flour, Divided
• 1 ½ Pounds Boneless Beef Chuck Roast, Cut Into 1-Inch Cubes
• 1 Teaspoon Salt And Pepper, To Taste
• 1 Medium Onion, Chopped
• 5 Cloves Garlic, Minced
• 5 Cups Gelatinized Beef Broth
• 1 (14.5 Ounce) Can Stewed Tomatoes, Cut Up
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Dried Thyme
• 24 Ounces Ruby Gold Potatoes, Cubed
• 4 Medium Carrots, Sliced 1/4-Inch
• 1 Cup Frozen Peas, Thawed
• 2 Tablespoons Neutral Oil, For Browning

Instructions

1. In a large bowl, combine 6 tablespoons flour with salt and pepper. Dredge beef cubes in flour mixture in batches.
2. In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside.
3. Add chopped onion to the pot and cook until tender, about 5 minutes.
4. Stir in garlic and tomato paste; cook for 1 minute.
5. Sprinkle in remaining 6 tablespoons flour and additional pepper. Stir until blended.
6. Gradually stir in beef broth, scraping up any browned bits.
7. Return beef to the pot. Add stewed tomatoes and thyme.
8. Cover and bake at 350°F for 1 hour 15 minutes.
9. Add potatoes and carrots. Cover and bake for another hour, or until meat and vegetables are tender.
10. Stir in peas, cover, and let stand for 5 minutes before serving.

Prep: 25 min • Cook: 2 hours 30 min • Wait: 5 min