Total Time
2hrs 10mins
Prep 40 mins
Cook 1 hr 30 mins

Not Dinty Moore ;)

Ingredients Nutrition

Directions

  1. Cut 3 lbs. boneless beef for stew into 1½" chunks and season liberally with salt, pepper, and any other herbs.
  2. Dredge beef in all-purpose flour, shake off excess, then brown on all sides in about 2 T. olive oil in a large pot.
  3. Add to the pot 1 cup chopped onions, and sprinkle 1-2 teaspoons of dried herbs (your choice), and pour in 3 cups beef broth.
  4. Bring to a boil, then reduce heat to a soft simmer and let cook until meat is tender. About an hour.
  5. Add 5 large carrots peeled and cut into 1" slices, 3 large potatoes peeled and cut into 1" chunks, and 3-4 cloves of garlic, smashed.
  6. You may want to add a bit more beef broth if it has reduced down a lot. Season to taste with salt and pepper (about 1/2 teaspoons each).
  7. Cook with the beef until the carrots and potatoes are soft, about 30 minutes.

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