Classic Beef StewPrint Recipe
- 1 pound beef round or beef sirloin, cut into 2" pieces
- 1 tbsp. neutral tasting oil (I used canola)
- 1 tbsp. all-purposed flour
- 1 large onion, chopped into 2" pieces
- 4 large carrots, peeled and chopped into 1" pieces
- 10-12 small yellow potatoes, quartered
- 2 bay leaves
- 1 handful fresh thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups low sodium beef broth
Using a large Dutch oven (this one is my favorite cooking vessel ever), heat oil at medium-high heat. When oil is hot, gently place beef in pot and saute for about 5-6 minutes, until beef is throughly browned on outside. It should not be cooked through at this point. Reduce heat to medium. Add flour, and stir with wooden spoon until the flour-oil mixture is a smooth consistency and golden brown (i.e. no lumps). At this time, add onions, carrots, and potatoes. Next, sprinkle in the kosher salt and pepper.
Slowly pour one cup of the beef broth into the pot. Deglaze by scraping the bits off the bottom with wooden spoon - this is what makes the stew delicious. (i.e. don't ignore this step). Once your pot is deglazed, pour in the remaining broth. Add bay leaves and thyme. Cover, reduce to low, and forget about it. In about 4 hours, meat and vegetables will be deliciously tender.