A hearty and flavorful beef stew perfect for cozy evenings.
Combine the flour, salt, and pepper in a large bowl.
Mixing the flour with the seasonings ensures even coating on the beef.
Coat the beef pieces in the flour mixture.
Shake off excess flour to avoid clumping.
Heat oil in a large Dutch oven over medium heat.
Ensure the oil is hot before adding the beef to achieve a good sear.
Brown the beef in batches, then remove and set aside.
Browning in batches prevents steaming and enhances flavor.
Sauté the onions, carrots, and celery in the same pot until softened.
Scrape the bottom of the pot to incorporate browned bits into the vegetables.
Return the beef to the pot and add the parsley, thyme, and beef broth.
Stir well to combine and ensure the beef is submerged in the broth.
Simmer the stew on low heat for 1.5 hours, stirring occasionally.
Cover the pot partially to allow steam to escape while cooking.
Add the potatoes and cook for an additional 45 minutes until tender.
Cut the potatoes into uniform pieces for even cooking.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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