Beef Stew with Potatoes
3 lbs of beef chuck, cut into pieces
4 carrots, peeled and cut into chunks
1 lbs potatoes, cut in half
2 onions, chopped
7 cloves garlic, peeled and smashed
1 tbsp tomato paste
1/4 cup flour
2 cups beef broth
2 cans tomato sauce, (15 ounces)
2 bay leaves
Salt and pepper
Preheat oven to 325*F.
Pat the beef dry, season with salt and pepper. In a large Dutch oven heat 1 tbsp of olive oil over medium-high heat. Brown the meat in batches, add oil as needed. Let the meat develop a nice brown crust then transfer to a plate.
Add onions and garlic, stir and scrape the brown bits from the pan. Add tomato paste and cook for a minute longer. Add the beef with the juices back to the pot and sprinkle with flour. Stir until flour is dissolved. Add tomato sauce, beef broth and bay leaves. Stir to loosen any brown bits from the bottom of the pot and bring to a boil. Cover the pot with lid and transfer to the oven. Braise for 2 hours.
Remove pot from oven add carrots and potatoes. Cover and place back in the oven for 1 more hour or until the vegetables are cooked and the meat is tender. When done adjust the seasoning if necessary.