Beef stew with vegetables

2 Apr

Goes great with Rosemary-garlic round bread!

2 pounds stew beef (boeuf bourguignon), cubed
3 tablespoons olive oil
4 onions, sliced into wedges
4 large carrots, sliced
3 potatoes, cubed
1 clove garlic, peeled
2 tsp beef bouillon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tsp rosemary

Toss the beef in flour until coated. In a large stock pot, brown meat in 2 Tbsp oil over medium-high heat.

In a frying pan, heat 1 Tbsp oil over high heat. Place onion wedges in the pan, then cover and cook five minutes without stirring. Don’t worry if some of the edges get dark brown – this builds the flavor.

Pour 1 cup of water over the beef, then scrape the bottom of the pan to remove any bits. Add water to cover and bouillon. Reduce heat, cover and simmer 1 1/2 hours.

Add the onions, carrots, potatoes and rosemary. Add water to cover. Cover and simmer 30-40 minutes or until vegetables are soft. Season with salt and pepper.


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