Plain Old Beef Stew

1. 1

   This is pretty simple!

2. 2

   Its all about cook time for this recipe, not prep time!

3. 3

   Flour half the stew meat and brown it in a dutch oven in some oil.

4. 4

   Once its good and brown, remove it and then repeat with the rest of the meat.

5. 5

   You may need to add some oil for the second batch.

6. 6

   You want to achieve a lot of brown bits on the bottom of the pot.

7. 7

   Once all the beef is browned, remove it and set it aside.

8. 8

   Add the chopped onion (you can use pearl onions if you prefer) to the pot, let it soften (approximately 3 minutes) and then start to add the stock, loosening up the bits on the bottom as you do.

9. 9

   Add back the beef and then add the tomato paste and the cut up carrots.

10. 10

    Stir that up real good and then turn it down to low and cover.

11. 11

    You want to let this cook (dont be tempted to open the lid more than a couple of times) for three to four hours.

12. 12

    You want the beef and carrots to be nice and tender.

13. 13

    Finally, about 30 minutes to an hour before you plan to serve, add the potatoes, green beans and corn.

14. 14

    It wont take long for the potatoes to soften up.

15. 15

    Add some salt, cover and let simmer.

16. 16

    You want the potatoes to be firm but cooked through.

17. 17

    Serve with rosemary/olive oil artisan bread.

* Per serving · 4 servings · Values may vary.