Beef Stew


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
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.

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.

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.

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