Beef Stew

Beef Stew

INGREDIENTS

  • 3 teaspoons olive oil, divided
  • 1 pound beef stew meat, visible fat removed
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 2 1/2 cups homemade beef stock or canned unsalted chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 4 medium red potatoes (about 1 pound) cut in 1-inch chunks
  • 2 large carrots, sliced 1/4-inch thick (about 2 cups)
  • 2 celery stalks, sliced 1/2-inch thick (about 1 1/2 cups)
  • 2 1/2 Tablespoons flour
  • 1/4 cup stock

INSTRUCTIONS

  1. Heat 2 teaspoons of oil in a large sauté pan or Dutch oven over medium-high heat. Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt & pepper.
  2. Turn meat, add 1 tsp. oil & brown another 2-3 minutes. Sprinkle with salt & pepper. Do not crowd the meat. Brown in two batches if necessary.
  3. With all the meat browned and in the pan, reduce heat to medium. Add onion & garlic. Cook and stir 2-3 minutes until onion is browned.
  4. Add stock, salt, thyme & bay leaf. Meat should be submerged so add more stock if needed to cover the meat.
  5. Bring to a boil. Cover, reduce heat & simmer for 2 hours, checking occasionally.
  6. After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
  7. Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.
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