Questions? Feedback? powered by Olark live chat software

Traditional Beef Stew - (Free Recipe below)

$0.01
(No reviews yet) Write a Review
SKU:
Tradbefste - Recipes
Weight:
1.00 LBS
Shipping:
Calculated at Checkout

Beef Stew

 

 

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 makes a world of difference, or use canned unsalted chicken stock (canned beef stock is too pungent). - Jenny Jones

 

Prep Time: 30 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 45 minutes

 

Makes: 3 to 4 servings

Beef Stew

 

Ingredients:

  • 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 flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.