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Beef Stew

Servings 4 -6 Servings


  • 2 tbsp olive oil
  • 1 lb beef cut into bite size chunks
  • 1 large onion chopped rough
  • 1 garlic clove chopped
  • 32 oz beef stock
  • 1 bay leaf
  • 1 bunch of fresh thyme
  • 1 tbsp balsamic vinegar very important
  • 2 large carrots sliced
  • 2 large celery stalks chopped
  • 8-10 red potatoes halved
  • 1 tbsp flour
  • 1/4 C cold water
  • Salt and fresh ground pepper to taste


  • Heat the olive oil in a large skillet on med/hi. Sear the beef on all sides, a few pieces at a time without crowding the pan. Set aside. Cook the onions in the skillet until soft. Add the garlic and cook for 1 minute.
  • Place the beef, onion, garlic and beef stock in a large stock pot over medium heat.
  • Turn the heat down to low once it comes to a slight boil and simmer for 1 1/2 to 2 hours.
  • Add the bay leaf, thyme, vinegar, carrots, celery and potatoes to the pot. Cook on med/low until the vegetables are done. (about 45 minutes)
  • Remove the bay leave and any stems from the thyme.
  • In a small bowl, combine the flour and cold water to make a thin paste.
  • Turn the heat up to high and stir in the flour mixture. Cook for 1 minute, stirring constantly to thicken the broth. Season with salt and fresh ground pepper to taste.
  • Serve hot over noodles or bread.


Recipe by: Connie Murray @happybellyfoodie.com