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
INGREDIENTS (Serves 6)
- 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.