Ingredients
2 pounds beef stew meat
3 tablespoons of olive oil (or cooking oil of choice)
1 cup of red wine (optional)
4 cups of beef broth
2 tablespoons of flour (optional for thickening)
1 yellow onion, diced
1 shallot, diced
4 ounces of minced garlic
10 carrots, chopped into small pieces
6 stalks of celery, chopped into small pieces
1 pound of small red potatoes, halved (or add as whole if small)
several sprigs of fresh thyme
several sprigs of fresh rosemary
3 dried bay leaves
salt and pepper to taste
Instructions
Heat 2 tablespoons of olive oil (or cooking oil of choice) in a large pot or Dutch oven on medium heat.
Once the oil is hot, add the beef in batches (to avoid overcrowding), and brown on all sides. Once browned, remove from heat and set aside.
In the same pot, add 1 tablespoon of olive oil (or cooking oil of choice), the diced yellow onion and shallots, and minced garlic. Sauté until translucent and fragrant (about 5 minutes).
Add the red wine (optional, but recommended to elevate the flavor). Use a wooden spoon to mix, scraping up any brown bits.
Return the beef to the pot along with the carrots, celery, potatoes, fresh thyme, fresh rosemary, bay leaves, and beef broth. Add salt and pepper to taste.
Bring the mixture to a boil, and then reduce to a low heat, and let cook for about 2 hours or until the beef is tender and the vegetables are cooked through. Stir occasionally.
To achieve a thicker consistency, whisk together 2 tablespoons of flour with a little water, then stir it into the stew. Let it simmer for an additional 10 minutes to allow the stew to thicken.
Once the beef is tender and the broth has richened, remove the bay leaves and herb sprigs. Taste and adjust the seasoning as needed. Ladle the stew into bowls and serve with crusty bread for dipping.
Enjoy!
- Prep Time: 30
- Cook Time: 2 hours
- Category: Dinner
- Cuisine: American
