Beef Stew

2 lbs stew meat

1 large onion, diced

6 cloves garlic 1 tbsp olive oil

2 cans diced tomatoes

2 tsp dried thyme

salt and pepper to taste

2 bay leaves

8 cups beef stock 

1-2 cups diced carrots large chunks

1-2 cups diced celery

2-3 cups diced baby red potato skin on

Preheat oven to 250 degrees (you can also use stove top or crock pot)

Heat olive oil in a large Dutch oven over medium heat.  Add stew meat and onions, cook for 5 mins.  Add garlic and cook for 30 seconds.  Add tomatoes, seasonings and 4-6 cups of the stock.  

Cover and cook in oven for 3 hours.  Remove pot from oven and place on stove top over medium low heat.

Add vegetables to the stew and add more beef broth if low.  Taste and re-season if needed.  Cover and cook for 1-1 1/2 hours.  If you want the stew to be thick, add a slurry of cornstarch and cold beef broth, then pour into the stew while it is boiling, stir then reduce heat to low.  

serve and enjoy

PRINTABLE RECIPE

These are the tomatoes I used. I had them in my pantry.  The diced tomatoes with green chilies gave it a subtle bite. it was good