Beef Stew

Name: Beef Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 serving
Ingredients: 1 lb stew meat; 1 sweet yellow onion chopped into large pieces; 6 cloves of garlic chopped; 1 tbsp olive oil; 1 (15 oz) can of diced tomatoes; 1-2 tsp dried thyme; Sea salt and freshly cracked pepper, to taste; 2 bay leaves; 6 cups of beef broth; 1 cup diced carrots; 1 cup diced celery; 2 cups diced baby red potatoes

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Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings
6
Course
Main Course, Soup
Cuisine
American

Beef Stew

Kian Meyer

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 lb stew meat preferably chuck roast
1 sweet yellow onion chopped into large pieces
6 cloves of garlic chopped
1 tbsp olive oil
1 (15 oz) can of diced tomatoes
1-2 tsp dried thyme
Sea salt and freshly cracked pepper, to taste
2 bay leaves
6 cups of beef broth
1 cup diced carrots
1 cup diced celery
2 cups diced baby red potatoes skin on

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Instructions

Preheat oven to 250 degrees.
Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings, and broth.
Cover and cook in the oven for at least 4 hours. Remove pot from oven and place on stovetop over medium-low heat.
Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 - 1½ hours.
If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour it into the stew while it's boiling, stir then reduce heat to low. Serve and enjoy!