Beef Stew
A classic recipe of slow cooked beef, potatoes, and carrots in a delicious, savory broth.
Ingredients
- 1 lb stew meat
- 3 potatoes, cut into medium-sized chunks
- 4 carrots, cut into medium pieces
- 28 oz beef broth
- 2 cloves of garlic, minced
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp dijon
- 1 handful of all purpose flour
- salt and pepper
- 1 tbsp olive oil
Instructions
- In a large Dutch oven, heat 1 tbsp of olive oil over medium/high heat. Once it is hot, add the stew meat and season with salt and pepper. Brown all sides of the meat (about 3-5 minutes).
- Sprinkle a small handful of flour over the meat and stir to coat.
- Add the garlic, potatoes, and carrots to the pot and stir together.
- Add enough broth to almost cover the meat and vegetables.
- Add dijon, Worcestershire, and bay leaves. Cover the pot, turn the heat to low, and let it cook about 30-45 minutes. After that, stir the ingredients and check potatoes and carrots to see if they are soft. Add more broth if needed. Cover again and continue to simmer until the vegetables are soft and the broth has thickened slightly.
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