Beef Stew


°3 teaspoons olive oil, divided
°1 pound stewing beef, no visible fat
°1 cup chopped onion
°1 clove garlic, minced
°2 1/2 cups homemade beef broth or canned unsalted chicken broth
°1/2 teaspoon of salt
°1/2 tsp dried thyme leaves
°1 bay leaf
°4 medium red potatoes (about 1 pound) cut into 1-inch pieces
°2 L carrots, sliced ​​1/4 inch thick (about 2 c)
°2 celery stalks, sliced ​​1/2 inch thick (about 1 1/2 cups)
°2 1/2 tablespoons flour
°1/4 cup broth


Heat 2 tsp of oil in  sauté pan or Dutch oven on medium-high heat. Brown the meat on one side for 5 minutes without turning it. Sprinkle with salt & pepper.
Turn the meat over, add 1 tbsp. oil and fry for another 2-3 minutes. Sprinkle with salt & pepper. Don't overload the meat. Brown twice if necessary.
With all the meat browned and in the pan, reduce the heat to medium. Add onion and garlic. Cook and stir 2-3 minutes until the onion is golden.
Add the broth, salt, thyme and bay leaf. The meat should be submerged, so add more broth if needed to cover the meat.
Bring to a boil. Cover, reduce heat and simmer for 2 hours, checking occasionally.
After 2 hours, stir in the potatoes, carrots and celery and bring to a boil. Cover and simmer for 10-15 minutes until the vegetables are cooked.
Mix flour with 1/4 cup broth or water, whisking until there are no lumps. Stirring into stew and cook 5 more min to thick

Enjoy !