This is a very basic Old-Fashioned Beef Stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

This is a very basic Old-Fashioned Beef Stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

1 lb lean round or chuck roast, cut into chunks
1 sweet onion, cut into chunks
6 cloves garlic, chopped
6 cups beef stock
1 can diced tomatoes
2 bay leaves
2 tsp dried thyme
1/2 tsp dried rosemary
1 cup carrots, cut into chunks (about 3 carrots)
1 cup sliced celery (about 3 stalks of celery)
2 cups red potatoes, cut into chunks (about 3-4 potatoes)
2 Tbsp cornstarch
2 Tbsp cold water (or cold beef stock)

Heat 1 tsp of olive oil in a Dutch oven over medium heat. Add the beef and onions; cook for 5 minutes.
Add the garlic and cook for 30 seconds or until fragrant. Add the beef stock, diced tomatoes, bay leaves, thyme and rosemary. Season to taste with salt and pepper, then cover and cook in a 250-degree oven for 4-5 hours.
Remove the pot from the oven and place over medium-low heat. Add the carrots, celery and potatoes, topping off with more beef stock if needed.
Cover and cook for 1 to 1 1/2 hours. Whisk together the cornstarch and cold water or stock; bring the stew to boiling, then slowly stir in the cornstarch slurry. Reduce the heat to low and cook until thickened, about 5 minutes.