Beef Stew with Vegetables

 

I took a look at a lot of different beef stew recipes and found so many variations.  Ultimately,  this is the flavor/ingredient combo I went with.

Ingredients:

• 3 stalks celery, chopped
• 3 carrots, peeled and chopped
• 3 red potatoes, chopped
• 3 white potatoes, chopped
• 1 yellow onion, chopped 
• 4 cloves garlic, chopped
  
• 3 pounds stewing beef, in chunks
  
• 2 Tablespoons flour
• 1 teaspoon salt
• 1 teaspoon ground pepper 
• 4 Tablespoons vegetable oil 
• 2 lbs beef broth (1 box)
  
• 1 T worsteshire sauce
• 3 bay leaves
• 1 can tomato paste
• 1 Tablespoon thyme
• 2 Tablespoons cornstartch
  

Instructions:

1. Wash vegetables
2.  Toss beef chunks in the flour, salt, and pepper.
3. Add 2 Tablespoons vegetable oil to a heated sauce pan and brown beef on all sides.
4. While beef is browning, chop up vegetables.
5. Transfer browned beef to a pot.
6. Add some beef broth to the pan to soften the hardened flour bits and scrape them off.  Transfer the broth to the pot.
7. Add 2 Tablespoons oil to the pan.  Add carrots, celery, onions, and garlic and stir fry for a few minutes. Then transfer them to the pot too.
8. Add potatoes to the pot as well as the remainder of the beef broth, bay leaves, worsteshire sauce and thyme.
9. Push the tomato paste down into the broth to dissolve and bring to a boil.
10. In a separate dish, add cornstarch and enough water to create a paste.  Add this paste to the stew.
11. Lower heat and simmer for one hour.
12. Enjoy!

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