Beef Stew

2 lbs stew meat

1 large onion, diced

6 cloves garlic 1 tbsp olive oil

2 cans diced tomatoes

2 tsp dried thyme

salt and pepper to taste

2 bay leaves

8 cups beef stock

1-2 cups diced carrots large chunks

1-2 cups diced celery

2-3 cups diced baby red potato skin on

Preheat oven to 250 degrees (you can also use stove top or crock pot)

Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onions, cook for 5 mins. Add garlic and cook for 30 seconds. Add tomatoes, seasonings and 4-6 cups of the stock.

Cover and cook in oven for 3 hours. Remove pot from oven and place on stove top 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 1-1 1/2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth, then pour into the stew while it is boiling, stir then reduce heat to low.

serve and enjoy

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