Beef Stew

3 teaspoons olive oil, divided

1 lb. 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 lb.) cut in 1-inch chunks

2 large carrots, sliced 1/4-inch thick

2 celery stalks, sliced

2 1/2 Tablespoons flour

1/4 cup stock

 

Instructions:

1. Heat 2 teaspoons of oil in a 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 and bring to a boil. Cover & simmer for 2 hrs.
5. After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
6. Combine remaining flour & stock, whisking until there are no lumps. Stir into stew and cook 5 more min. until thickened. Remove bay leaf.

 

This is by far my favorite beef stew recipe. I found this recipe on Jennycancook.com