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Beef Stew


Beef Stew



3 teaspoons olive oil, divided
1 pound beef stew, defatted
1 cup chopped onion
1 clove garlic, minced
2 1/2 cups unsalted homemade beef broth or canned chicken broth
1/2 teaspoons Salt
1/2 teaspoon dried thyme leaves
1 bay leaf
4 medium red potatoes (about 1 pound), cut into 1-inch-thick pieces
2 large carrots, cut into 1/4-inch-thick slices (about 2 cups)
2 Celery stalks, cut into 1/2 inch thick slices (about 1 1/2 cups)
2 1/2 tablespoons flour
1/4 cup broth


Heat 2 teaspoons oil in a large skillet or pot medium to high heat. Fry the meat on one side for 5 minutes without turning it. Sprinkle with salt and pepper.
Turn meat, add 1 tsp. Grease and brown for another 2-3 minutes.Sprinkle with salt and pepper. Do not squeeze the meat. If necessary, fry in two batches.
Once all the meat is browned and in the pan, reduce the heat to medium. Add onion and garlic.Cook and stir for 2-3 minutes until the onion turns golden brown.



Add broth, salt, thyme and bay leaf. The meat should be submerged, so add more broth to cover the meat if necessary.
Bring to a boil. Cover, reduce heat, and simmer for 2 hours, checking occasionally.After 2 hours, add potatoes, carrots and celery and bring to a boil. Cover and simmer until vegetables are tender, 10 to 15 minutes.
Mix the flour with 1/4 cup stock or water and stir until smooth. Add to stew and cook for another 5 minutes until thickened.

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