Beef stew is essential for cold weather. Read on for all the hot dets on this incredibly comforting soup.
Some people have told us that this recipe is lacking in flour. We respectfully disagree. There is no rule that beef stew needs a thickening agent. In fact, many recipes bypass that, not just ours. As the soup boils, the potatoes give off plenty of starch, creating some of the most velvety broth we've ever had.
* ingredients:
° 3 teaspoons olive oil, divided
° 1 pound of lean beef
° 1 cup chopped onion
° 1 clove minced garlic
° 2 1/2 cups homemade beef broth or unsalted canned chicken broth
° 1/2 teaspoon salt
° 1/2 tsp dry thyme leaves
° 1 leaf bay
° 4 medium red potatoes (about 1 pound), cut into 1-inch pieces
° 2 large carrots, sliced 1/4 inch thick (about 2 cups)
° 2 celery stalks, cut into 1/2-inch-thick slices (about 1 1/2 cups)
° 2 1/2 tablespoons flour
° 1/4 cup broth
* Directions:
Heat 2 teaspoons of oil in a large skillet or Dutch oven over medium-high heat. Brown the meat on one side for 5 minutes, without flipping it. Sprinkle with salt and pepper.
Stir the meat and add 1 tsp. Oil and fry another 2-3 minutes. Sprinkle with salt and pepper. Don't crowd the meat. Build in two batches if necessary.
With all the meat browned and placed in the skillet, reduce the heat to medium. Add onions and garlic. Cook and stir for 2-3 minutes, until onions are brown.
Add the broth, salt, thyme and bay leaf. The meat should be submerged so that more broth is added if necessary to cover the meat.
The mixture is boiled. Cover, reduce heat, and simmer for 2 hours, checking occasionally.
After two hours, add the potatoes, carrots and celery and bring to a boil. Cover and simmer for 10-15 minutes, until the vegetables are tender.
Combine the flour with 1/4 cup of broth or water with a whisk until there are no lumps. Stir into the stew and cook for another 5 minutes, until thickened.
Enjoy !
