This classic comfort food combines tender meat, vegetables and potatoes for a warm, wholesome and flavorful stew.

Prep Time: 20 minutes
Cook Time: 2 hour


  • 1 lb Beef Sirloin, cut into 1-inch pieces
  • 3 tbsp All-Purpose Flour
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tsp Minced Garlic
  • 1 ¾ cups Beef Broth
  • 1 cup White Onion, diced
  • ½ tsp Dried Thyme Leaves, crushed
  • ¼ tsp Ground Black Pepper
  • 2 Whole Baby Carrots, halved
  • 2 medium Russet Potatoes, peeled and diced into 2-inch cubes
  • ¼ cup Warm Water


Season the beef as desired and coat with 1 tablespoon of flour.

In a 6-quart sauce pot, heat the oil over medium-high heat.

Add the beef and cook until well browned, stirring often.

Add the garlic and cook for 1 minute, then stir in the broth, onion, thyme, pepper and bay leaf.

Bring to a boil then reduce the heat to a low simmer, cover and cook for 1 ½ hours.

Add the carrots and potatoes to the pot, cover and cook for another 30 minutes or until the beef is fork-tender.

In a small bowl, combine remaining flour and water, stirring until smooth, then add the mixture to the sauce pot and turn the burner up to medium-high heat. 

Continue to cook and stir until the stew boils and thickens.