1poundstew meator sirloin, cut into bite sized pieces
2teaspoonsfresh thymemay substitute with 1 teaspoon dried thyme
2teaspoonsfresh rosemarymay substitute with 1 teaspoon dried rosemary
1teaspoonsalt
½teaspoonground black pepper
2tablespoonsall-purpose flour
1poundrusset potatoespeeled and diced into ½ - 1 inch cubes
1cupcarrotscut into ½ inch thick circles
½cupwhite oniondiced
1rib of celerycut into ½ inch thick pieces
4ouncesmushroomssliced
1teaspoonsalt
3cupslow-sodium beef brothplus more as needed
8ouncestomato sauce
2bay leaves
Instructions
Place a large stockpot over medium heat, and add the oil. Allow the oil to heat for about 30 to 45 seconds. In the meantime, toss the stew meat with thyme, rosemary, salt, and pepper. Add the stew meat to the pot.
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 the ingredients for 3 to 4 minutes while stirring.
2 tablespoons all-purpose flour, 1 pound russet potatoes, 1 cup carrots, ½ cup white onion, 1 rib of celery, 4 ounces mushrooms, 1 teaspoon salt
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. Taste, and season with additional salt and pepper if needed.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of the homemade beef stew. Actual calories will vary.*For more information and tips, please refer to the post.