Sam's Beef Stew
Nothing warms you up like a hearty stew. Serve with bread for dipping.
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 tablespoon kosher salt, plus more for seasoning
- 1 1/2 teaspoons freshly ground black pepper, plus more for seasoning
- 1/4 cup flour
- 2 cups chopped onions
- 1/2 cup chopped celery
- 2 bay leaves
- 1 bundle of fresh thyme
- 2 tablespoons tomato paste
- 1 tablespoon plus 2 teaspoons chopped garlic
- 4 cups dark veal or beef stock
- 1 large Idaho potato, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into 1-inch pieces
- 1/4 cup chopped fresh parsely leaves
Directions
In a large skillet over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat in batches and cook until browned on all sides. Transfer to a platter and set aside.
Add the onions, celery, bay leaves, thyme, tomato paste and 1 tablespoon of the garlic and continue to cook until the vegetables are wilted and golden, about six minutes. Season the mixture with salt and pepper. Deglaze the pan with the stock, scraping any browned bits from the bottom of the pan.
Return the beef to the pot and add the potatoes and carrots. Bring the liquid to a boil, then reduce the heat so that the sauce just simmers. Cover and cook for 1 1/2 to 2 hours, stirring occasionally, until the meat is very tender. Add the remaining 2 teaspoons of minced garlic, taste, and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley and crusty bread
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