This is a very basic Old-Fashioned Beef Stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.
This is a very basic Old-Fashioned Beef Stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.
1 lb lean round or chuck roast, cut into chunks
1 sweet onion, cut into chunks
6 cloves garlic, chopped
6 cups beef stock
1 can diced tomatoes
2 bay leaves
2 tsp dried thyme
1/2 tsp dried rosemary
1 cup carrots, cut into chunks (about 3 carrots)
1 cup sliced celery (about 3 stalks of celery)
2 cups red potatoes, cut into chunks (about 3-4 potatoes)
2 Tbsp cornstarch
2 Tbsp cold water (or cold beef stock)
Heat 1 tsp of olive oil in a Dutch oven over medium heat. Add the beef and onions; cook for 5 minutes.
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