beef stew

{emily's amazing beef stew}

beef stew

adapted from myself

2 lbs stew meat

2 tbsp flour

2 tsp salt

1 tsp ground pepper

pinch cayenne

3 Tbsp olive oil, divided

1 large onion, coarsely chopped

6 cloves garlic crushed

28 oz stewed tomatoes

4 medium carrots, peeled and chopped

8 oz sliced mushrooms

4 stalks celery, chopped

5-6 med russet potatoes, peeled, cubed

2 bay leaves

pinch of thyme

32 oz, unsalted beef broth, divided

in a small bowl, mix flour, salt, black pepper and cayenne pepper

coat meat with 1 tbsp of olive oil and toss to coat in flour mixture

heat 2 tbsp olive oil in a large stock pot over medium high heat

brown meat and then add chopped onions for 3 to 4 minutes.  add crushed garlic for 1-2 minutes.  

add stewed tomatoes, breaking up with the back of spoon. add mushrooms and simmer all over medium heat while chopping potatoes, carrots and celery.

add remaining veggies, bay leaves and thyme.

pour beef stock to barely cover.

bring to a slow boil then reduce heat and simmer, covered for 2-3 hours adding more beef stock throughout cooking as needed.

serves 8

Nutrition Facts beef stew Serving Size: 1 serving Amount Per Serving Calories 398 Total Fat 9.6g       Saturated Fat 2.7g       Trans Fat 0g Cholesterol 70mg Sodium 755mg Carbohydrate 48.6g       Dietary Fiber 5.3g       Sugars 3.5g Protein 29.7g Vitamin A 190% Vitamin C 42% Calcium    5% Iron 22%