Simple Beef Stew

 

I have made an oven beef stew to which I stand by and that is my go to recipe even with its three hour cooking time however this stovetop recipe just may curb that. A satisfying, simple and abundantly delicious meal that is hearty and rustic. And if you are feeling a bit adventurous, you may substitute the potatoes for sweet potatoes and pop in a few plump cherry tomatoes for added richness. 

Simple Beef Stew

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Serves 6 - 8

3 tablespoons olive oil, divided

2 medium yellow onions, diced

5 large carrots, peeled and cut into rustic chunks

1 pound small Yukon gold potatoes 

5 - 8 cloves of garlic, peeled and minced

2 1/2 teaspoons salt, divided

1 1/2 teaspoons freshly ground black pepper, divided

4 pounds beef sirloin tips, cut into 1 - inch pieces

1/4 cup unbleached all purpose flour, divided

2 tablespoons Worcestershire sauce

2 cups beef broth

2 cups water

2 bay leaves

1 - 2 teaspoon dried thyme

Heat a large Dutch oven or stock pot with 2 tablespoons of the olive oil over medium heat. Add the onions and carrots to the pot and cook for 5 to 7 minutes. Next, add the potatoes and garlic and continue to cook all of the vegetables for 10 minutes more, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Next add the last bit of the oil and let it heat up a bit. While the pan heats up, season the beef with the remaining salt, pepper, and 2 tablespoons of the flour and shake off any excess. Place the meat into the hot pan and sear it quickly for about 1 to 2 minutes, then sprinkle the remaining flour over the meat and veggies and mix well while cooking for an additional 1 minute.

Add the Worcestershire sauce and beef broth to the pot and scrape the bottom of the pot to loosen any bits from the bottom. Add the water, bay leaves and dried thyme and bring the stew up to a boil. Once boiling, turn the heat down and simmer for 10 minutes until the vegetables are, when pierced with a fork, tender. Taste the stew for seasoning and adjust as necessary. Ladle portions in smaller bowls and serve warm with a buttery Scotch Bap bun or thick slices of crusty bread.