Beef Stew

6 Servings
Beef
American
Main Dish Slow cook Fall Beef American

2 tablespoons etable oil
2 pounds Beef stew meat cut into 1" es
1/4 cups on chopped
1/2 cup ery chopped
1 clove lic minced
6 cups Beef th
2 large Russet atoes cubed
1 pound rot baby

1. In a stock pot over medium heat, add the vegetable oil. Season the beef with salt and pepper (to your liking) . Brown the meat for about 6 to 8 minutes stirring occasionally. 2. Add the onions, celery and garlic. Continue to cook until the vegetables are wilted and golden (about 6 minutes). Season the mixture with salt and pepper. 3. Add the stock, deglaze the pan if needed. Add the potatoes and carrots. Bring the liquid to a boil and reduce heat to a simmer, coer and cook for 1 1/2 to 2 hours or until meat is very tender, stirring occasionally. 4. Remove 1 cup of stew into a blender and blend to make a thick rue. Add the rue back into the stew and let thicken. Season to taste.


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