Tender chunks of meat you can cut with a fork… it’s the perfect comfort food. Browning the meat is
key and takes time. Homemade beef stock is best to use, but canned unsalted chicken stock works
too - I use Swanson in a carton. (canned beef stock is too pungent). - Jenny Jones
If you have tried this please leave a comment below. Have a recipe to share please submit it from and main page for us to add free for everyone to try.
ks
Ingredients
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.
