Ingredients
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2 pounds beef chuck cut into bite-sized pieces
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5 tablespoons (1/2 stick plus 1 tablespoon) butter
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3 tablespoons flour
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3 cups beef stock
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1/2 teaspoon dried thyme
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1 tablespoon minced fresh parsley
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1 large clove garlic, minced or put through a garlic press
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2 bay leaves
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6 carrots, chopped
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3 medium russet potatoes, peeled and cut into 2-inch pieces
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4 small onions, quartered
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1 cup chopped celery
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salt and black pepper to taste
Instructions
- Over medium heat, brown the beef in the butter.
- Remove beef, and add the flour, stirring quickly until lightly browned.
- Gradually add the beef stock and stir until heated and thickened.
- Return the beef to the pan, along with the remaining ingredients.
- Lower heat and simmer, covered, for 1 hour.
- Remove lid, give the stew a good stir, and set the pan lid slightly ajar.
- Cook an additional 15 minutes or until vegetables are fork tender.
- Check seasonings and add salt and pepper, if desired.
- Remove bay leaves before serving.
