Ready in 2 hours 30 minutes
Serves : 6
2 tablespoons Vegetable oil
2 pounds Beef stew meat; cut into 1″ cubes
1/4 cups Onion; chopped
1/2 cup Celery; chopped
1 clove Garlic; minced
6 cups Beef broth
2 large Russet potatoes; cubed
1 pound Carrot; baby
In a stock pot over medium heat, add the vegetable oil.
Season the beef with salt and pepper (to your liking) .
Brown the meat for about 6 to 8 minutes stirring occasionally.
Add the onions, celery and garlic.
Continue to cook until the vegetables are wilted and golden (about 6 minutes).
Season the mixture with salt and pepper.
Add the stock, deglaze the pan if needed.
Add the potatoes and carrots.
Bring the liquid to a boil and reduce heat to a simmer, cover and cook for 1 1/2 to 2 hours or until meat is very tender, stirring occasionally.
Remove 1 cup of stew into a blender and blend to make a thick rue.
Add the rue back into the stew and let thicken.
Season to taste.
by Cooking Mama