USDA Beef Stew

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering.

Add the beef cubes in batches without crowding the pot, browning on all sides for 2-3 minutes per batch, then remove and set aside.

Pour 3 cups of water into the pot, scraping up any browned bits from the bottom with a wooden spoon. Add the bay leaf and return the browned beef to the pot.

Bring the mixture to a boil, then reduce heat to low and simmer covered for 45 minutes until the beef begins to soften.

Add the quartered potatoes, carrot chunks, and small onions to the pot. Sprinkle with 2 teaspoons of salt and ¼ teaspoon of pepper.

Continue simmering covered for 25-30 minutes until the vegetables are tender and the beef is fully cooked.

In a small bowl, whisk together the flour and ⅓ cup of water until smooth, then slowly pour the mixture into the simmering stew while stirring constantly to prevent lumps.

Simmer uncovered for 5-10 minutes until the broth thickens and coats the back of a spoon.

Remove the bay leaf, adjust seasoning with additional salt and pepper if needed, and serve hot in bowls.