Beef Stew

  • Olive oil for browning beef and onions
  • 2 lb cubed beef stew meat
  • 2 medium onions, halved and sliced
  • 3 large regular potatoes or equivalent, cut into good-size chunks
  • 4 large 6 medium carrots, cut into 3/4″ slices
  • 4 or 5 Celery stalks, cut into 1/2″ slices
  • 1 t dried Rosemary
  • 1/2 t Coarsely ground pepper
  • 2 cloves garlic, finely chopped
  • 2 qts beef broth
  1. Preheat oven to 375.
  2. Dry beef with paper towels.
  3. In a large heavy pot, brown beef on all sides in hot olive oil and remove from pot.
  4. Sauté onions in the same pot until  a little brown and translucent.
  5. Add celery and carrot, continue to sauté for a few minutes.
  6. Add garlic, sauté for another minute or so.
  7. Add remaining ingredients and bring to boil.
  8. When boiling, cover pot with tight fitting lid and bake in oven for 1-1/2 hours.
  9. Remove from oven and stir.
  10. Return to oven uncovered for about 1/2 hour. Check liquid level after 15 minutes.
  11. Continue baking uncovered until enough liquid has evaporated.

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