Beef Stew

Ingredients (8 servings)

• 3 pounds boneless beef chuck roast, cut into bite-size pieces
• 2 tablespoon vegetable oil
• salt to taste
• pepper to taste
• 2 yellow onions, cut into 1-inch pieces
• 3 tablespoons flour
• 3 cloves garlic, minced
• 4 cups cold beef stock or broth
• 3 carrots, peeled, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 tablespoon ketchup
• 1 bay leaf
• ¹/₄ teaspoon dried rosemary
• ¹/₄ teaspoon dried thyme
• 2 pounds Yukon gold potatoes, peeled, cut into large chunks

Cooking Instructions (total time : 3 hours)

1. Season the beef with salt and pepper.
2. Heat oil in a pot and cook the beef until brown.
3. Remove the beef from the pot and set aside. Leave the juices in the pot.
4. Add the onions to the pot and cooke until they become translucent.
5. Add the flour and garlic and simmer for 3 minutes while stirring.
6. Add the beef stock, carrots, celery, ketchup, bay leaf, rosemary, thyme, and a teaspoon of salt and stir.
7. Bring back the beef to the pot allow to simmer for 1 hour.
8. Add the potatoes and simmer for 1 hour or until beef is tender and sauce isthick.
9. Reduce the liguid to thicken the sauce or add more water if the sauce becomes to thick. Serve.