Yummy Beef Stew

Beef Stew is one of the oldest ways of preparing beef. Sun Kitchen this week shares a yummy recipe of 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

• 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 and pepper. Turn meat, add 1 tsp of oil and brown another 2-3 minutes

• Sprinkle with salt and 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 and garlic

• Cook and stir 2-3 minutes until onion is browned

• Add stock, salt, thyme and bay leaf

• Meat should be submerged to add more stock if needed to cover the meat

• Bring to a boil

• Cover, and reduce heat and simmer for 2 hours, while checking occasionally

• After 2 hours, stir in potatoes, carrots and celery and bring to a boil

• Cover and simmer for 10-15 minutes until vegetables are done

• 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.

Serve with your preferred side and enjoy!