Classic Beef and Vegetable Stew
Hearty Beef Stew is a great soup to make for cold days. I use a basic recipe that I learned online. I’ve adapted it over the years based on different ingredients.
- 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
- 1/2 cup flour with salt
- 1/2 cup tomato sauce
- 2 tablespoons all-purpose flour
- Coarse salt and ground pepper
- 1 pound medium onions (about 2), cut into 1-inch chunks
- 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
- 1 pound carrots, cut into 1 1/2-inch lengths
- 6 garlic cloves, smashed
- 2 bay leaves
- In a dish, add flour and pinch of salt. Stir with a fork and dip the meat cubes in them to lightly flour the outside.
- In a large stock pot, over medium heat, add 2 tablespoons of olive oil. Add meat to pan and brown on all sides. Cook about 5 minutes, 1/2 way to done. Remove the meat, but leave any oil/meat drippings for the next step.
- Heat butter and add onions, carrots, celery, garlic, bay leaves, tomato sauce and 3 cups water. Bring to a boil. Cover and cook until meat is fork-tender, 1 1/2-2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.