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Beef Stew
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Beef Stew

Course Main, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven

Ingredients

  • 1 lb beef stew meat preferably chuck roast
  • 1 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 carrots diced
  • 1 cup celery diced
  • 2 cups baby red potatoes skin on, diced

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 3 - 4 hours.
  • Remove the Dutch oven from the oven and place it on the stovetop over medium-low heat.
  • Add vegetables to the stew, and add more beef broth if running low. Taste and re-season if needed.
  • Cover and simmer, stirring occasionally, 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 the heat to low.
  • Serve and enjoy!