BEEF STEW

Beef stew meat comes in pre-cut pieces and is sold with the other cuts of beef in the meat section of the grocery store. You will want to start this meal well ahead of when you plan to eat it because stew meat is a tough cut of beef and needs a couple hours on the stove to become tender. The good thing about this meal is that it is pretty hands-off once it is on the stove. 

Don't worry about exactness in slicing and dicing the carrots and potatoes--just remember the thicker the piece, the longer the cooking time. I put approximate widths into the recipe to serve as a guide with the amount of time it will take to make those pieces tender. You may prefer larger pieces in your stew, which is just fine! Just leave enough extra cooking time.

serves 4

1.5 lbs. beef stew meat
1 T. olive oil
1 T. butter
1 medium onion, diced
4 cups beef broth
3-4 small yukon gold potatoes (or 2 medium-sized), washed well and diced into approximately 1-inch thick cubes
2 medium carrots, peeled and cut into approximately 1/2-inch thick slices
1/4 tsp. dried thyme
Salt and pepper to taste
3 T. flour
4 T. water

Salt and pepper the stew meat until all pieces are covered.

Over high heat, heat olive oil and butter in a dutch oven or stockpot until smoking. Add half the beef and let cook, without stirring or turning, until is it is well-browned, about 3 minutes. Turn the pieces over to brown the other side, then remove to a plate and repeat with the other half of the beef, making sure to add more oil to the pot if it is dry. Remove the second batch of beef to the plate and return pot to stove. 

In now-empty pot, reduce heat to medium and add diced onion, cooking until just tender, about five minutes. Add the beef back into the pot, pour in broth, bring to a simmer, cover and let cook on low heat for two hours. Add thyme, diced carrot and potato and cover again, cooking until veggies are just tender, about 30 minutes. Whisk the flour and water together in a small bowl until lump-free and slowly pour into the stew while continuously whisking so it doesn't lump up as it cooks. Let the stew come to a simmer again until thickened and serve.