Beef Stew
Toss the stew meat with thyme, rosemary, salt, and pepper.
Place a large stockpot over medium heat, and add the oil and the stew meat.
Brown the meat for 1 to 2 minutes on each side. Sprinkle with flour, then stir.
Reduce the heat to low, then add the potatoes, carrots, onion, celery, mushrooms, and salt. Cook for 3 to 4 minutes.
Add the beef broth, tomato sauce, and bay leaves. Stir to combine, and bring the liquid to a simmer.
Allow the stew to simmer for 30 to 35 minutes or until the potatoes are tender. Season with salt and pepper.
Serve hot with crackers or bread.
For more recipes, check out More Than Meat and Potatoes!