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Beef Stew



3 teaspoons olive oil, divided

1 pound beef stew meat, seen fats eliminated

1 cup chopped onion

1 clove garlic, minced

2 1/2 cups selfmade beef inventory or canned unsalted rooster inventory

1/2 teaspoon salt

1/2 teaspoon dried thyme leaves

1 bay leaf

4 medium crimson potatoes (about 1 pound) reduce in 1-inch chunks

2 massive 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 inventory


Warmth 2 teaspoons of oil in a big sauté pan or Dutch oven over medium-high warmth. Brown the meat on one aspect for five minutes with out turning over. Sprinkle with salt & pepper.

Flip meat, add 1 tsp. oil & brown one other 2-3 minutes. Sprinkle with salt & pepper. Don’t crowd the meat. Brown in two batches if needed.

With all of the meat browned and within the pan, scale back warmth to medium. Add onion & garlic. Prepare dinner and stir 2-3 minutes till onion is browned.

Add inventory, salt, thyme & bay leaf. Meat ought to be submerged so add extra inventory if wanted to cowl the meat.

Convey to a boil. Cowl, scale back warmth & simmer for two hours, checking often.

After 2 hours, stir in potatoes, carrots & celery and convey to a boil. Cowl & simmer 10-Quarter-hour till greens are completed.

Mix flour with 1/4 cup inventory or water, whisking till there aren’t any lumps. Stir into stew and cook dinner 5 extra minutes till thickened.