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Beef Stew

Ingredients

  • 1 lb stew meat (I use lean round cut into small chunks)
  • 2 sweet yellow onions, chopped into large pieces
  • 6 garlic cloves, chopped
  • 1 tbsp olive oil
  • 1 can diced tomatoes (14.5 oz)
  • 1-2 tsp dried thyme
  • Salt and pepper to taste
  • 2 bay leaves
  • 6 cups of beef stock
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cups diced baby red potatoes (skin on)

Directions

  1. Preheat oven to 250 degrees F.
  2. Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes.
  3. Add garlic and cook for 30 seconds before adding tomatoes, seasonings, and 5 cups of the stock. Cover and cook in the oven for at least 4 hours.
  4. Remove pot from oven and place on stovetop over medium-low heat.
  5. Add vegetables to the stew. Taste and re-season if needed.
  6. Mix 3 tbsp cornstarch into the remaining 1 cup of cold beef broth to create a slurry. Pour into the stew while it's boiling, stir then reduce heat to low.
  7. Cover and cook for 1 - 1 1/2 hours.
  8. Serve and enjoy!