a hearty, healthy, and yummy beef stew recipe. Makes a lot, and
it tastes even better on the second day!
or two of tender beef chuck steak
Baking potatoes, peeled and cubed (2 for two people, 4 for 4, etc)
1 large yellow onion, quartered
1 leek, chopped
2 stalks of celery, coarsely chopped
5 large carrots, coarsely chopped
Handful of white button mushrooms, sliced
4 cloves garlic, minced
2 Tbs dried thyme
Salt and freshly ground pepper
2 Tbs extra virgin olive oil
Enough beef broth to cover vegetables (about three inches from rim
steak into bite-sized pieces. If desired, roll in flour and spices.
Add oil to large stock pot and begin to simmer. Drop steak into
pot and brown slightly. Liberally salt and pepper and add minced
garlic, stirring well.
slide in onion, leek, and celery, adding more oil if needed (if
steak begins to burn). Stir in well and let flavors combine. When
onions start to turn clear, add the thyme.
in half the broth then add potatoes, mushrooms, and carrots. Finally
pour in the rest of the broth. Bring to a boil and then let simmer
for two hours.
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