Basic Beef Stew

Submitted by Chef #738603

"Low Fat - Delicious - It can (should) be made in advance, and eaten over many days. Add water to reheat. Even better, add fresh veggies at each meal. -- BETTER the next day.... NOTE: For low carb, leave out potatoes, or substitute other hard veggies, like fresh green beans."

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 lb beef chuck, cubed
• 1 medium onion
• 3 large celery ribs, cut into medium size pieces
• 4 large carrots, cut into medium size pieces
• 2 medium potatoes, peeled & cut into medium size pieces
• 1 tablespoon extra virgin olive oil
• 2 tablespoons white flour
• 3 bay leaves
• 2 -4 cups water
• salt & pepper

directions

1. Rinse meat, and pat dry with paper towel. Sprinkle with salt & pepper, and dust with flour.
2. Heat olive oil to medium-high/high in stew pot - I prefer lg Le Creuset dutch oven.
3. Sear seasoned, floured meat -- approx 1 min per side -- stir with wooden spoon, once.
4. Add onion to brown with meat -- brown is the goal, black becomes bitter!
5. Toss in celery, 2 carrots, bay leaves, and water (start with 2 cups) -- water should hit a HOT, sizzling pot.
6. Stir with wooden spoon to help release seared sugars (the brown stuff) into water.
7. Turn down to "low".
8. Cover & simmer (or cook in oven) for 2 hours, minimum.
9. Stir occasionally, Adding water as needed.
10. 20-30 minutes before serving, add potatoes & remaining carrots.