Beef & Vegetable Stew

Servings: 6-8

Prep Time: 20 minutes

Cook Time: 2.5-3 hours

Ingredients

• 2 lbs beef stew meat, cut into 1-inch pieces
• 2 tbsp butter or lard
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and chopped
• 4-5 potatoes, peeled and cubed
• 4 cups beef broth
• 1 cup water
• 2 tbsp tomato paste
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp flour or arrowroot powder, optional for thickening

Instructions

1. Brown the beef. Heat the butter or lard in a large pot over medium-high heat. Season the beef with salt and pepper, then brown it in batches so the pieces have room to sear. Remove and set aside.
2. Build the base. Add the onion to the same pot and cook for 3-4 minutes. Add the garlic and tomato paste and cook for another minute.
3. Add the broth. Return the beef to the pot and pour in the beef broth and water. Add the thyme, rosemary, and bay leaves.
4. Simmer. Bring everything to a gentle boil, then reduce the heat, cover, and simmer for about 1½ hours.
5. Add the vegetables. Stir in the carrots and potatoes. Cover and continue cooking for another 45-60 minutes, or until the beef is tender and the vegetables are cooked through.
6. Thicken if desired. If you'd like a thicker stew, mix the flour or arrowroot powder with a little cool water to make a slurry. Stir it into the stew during the final few minutes of cooking.
7. Serve warm. Remove the bay leaves and serve with a piece of crusty sourdough bread for dipping.

Tip: This is the kind of meal that tastes even better the next day, and it's a great way to put that freezer-stocked beef to work as the colder months roll in.