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Old-Fashioned Beef Stew
1. **Brown the Meat:**
- Heat 2 teaspoons of olive oil in a large sauté pan or Dutch oven over medium-high heat.
- Add beef stew meat and brown on one side for 5 minutes without turning. Sprinkle with salt and pepper.
- Turn meat, add 1 teaspoon oil, and brown the other side for 2-3 minutes. Sprinkle with salt and pepper. Avoid crowding the meat; brown in batches if necessary.
2. **Cook the Aromatics:**
- With the meat browned, reduce heat to medium.
- Add the chopped onion and minced garlic. Cook and stir for 2-3 minutes until the onion is browned.
3. **Simmer:**
- Add the stock, salt, thyme, and bay leaf. Ensure the meat is submerged; add more stock if needed to cover the meat.
- Bring to a boil. Cover, reduce heat, and simmer for 2 hours, checking occasionally.
4. **Add Vegetables:**
- After 2 hours, stir in the potatoes, carrots, and celery. Bring to a boil again.
- Cover and simmer for 10-15 minutes until vegetables are tender.
5. **Thicken Stew:**
- In a small bowl, combine flour with 1/4 cup stock or water. Whisk until smooth.
- Stir the flour mixture into the stew and cook for an additional 5 minutes until thickened.
6. **Serve:**
- Enjoy your hearty, homemade beef stew!
This stew is perfect for cozy dinners and pairs well with crusty bread or rolls. Enjoy!
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