A hearty and flavorful beef stew perfect for cozy dinners.
Peel and thinly slice the onions.
Use a sharp knife to ensure even slices for uniform cooking.
Heat the canola oil in an 8-quart pot over medium heat.
Ensure the oil is hot before adding onions to prevent sticking.
Add the sliced onions to the pot and cook, stirring often, until caramelized, about 30 minutes.
Stir frequently to avoid burning and achieve a deep golden color.
Preheat the oven to 325°F (165°C).
Ensure the oven is fully preheated for even cooking.
In a bowl, combine the flour, salt, and ground pepper. Toss the beef chunks in the mixture to coat evenly.
Shake off excess flour to prevent clumping during browning.
In a large skillet, brown the coated beef chunks on all sides.
Do not overcrowd the skillet to ensure proper browning.
Transfer the browned beef to the pot with the caramelized onions.
Mix gently to avoid breaking the beef chunks.
Add the garlic, soy sauce, Worcestershire sauce, bay leaves, thyme, carrots, and celery to the pot. Stir to combine.
Ensure all ingredients are evenly distributed for balanced flavor.
Bring the mixture to a simmer over medium heat.
Stir occasionally to prevent sticking.
Cover the pot with an oven-safe lid and transfer it to the preheated oven. Cook for approximately 2 hours.
Check halfway through to ensure the stew is not drying out; add a splash of water if needed.
Remove the pot from the oven and let the stew rest for 10 minutes before serving.
Resting allows the flavors to meld and the stew to cool slightly for better serving.
Serve the stew warm, garnished with fresh thyme if desired.
Pair with crusty bread or mashed potatoes for a complete meal.
