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Hearty Meat and Potato Stew
Ingredients:
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- 2 lbs beef stew meat, cut into cubes
- 4 large potatoes, peeled and cubed
- 2 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water (optional, for thinner stew)
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (for thickening)
Instructions:
- Brown the Meat:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef cubes and brown on all sides. Remove the beef and set aside.
- Sauté Vegetables:
- In the same pot, add a bit more oil if needed. Sauté the onions, carrots, and garlic until the onions are translucent.
- Cook the Stew:
- Return the beef to the pot. Sprinkle the flour over the meat and vegetables and stir until the flour is absorbed.
- Add the potatoes, beef broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 1-1.5 hours, or until the meat and potatoes are tender.
- Final Adjustments:
- Taste and adjust seasoning as needed. If the stew is too thick, add up to 1 cup of water to reach your desired consistency.
- Remove the bay leaf before serving.
- Serve:
- Ladle the stew into bowls and serve hot, perhaps with a side of crusty bread for dipping.