Mom's Famous Beef Stew

My mom's famous beef stew recipe is both classic and delicious. But first! She wanted to share a few important notes with you all. Step 2 in the instructions—the browning of the beef—is VERY important. You need to properly brown your beef to ensure your stew develops a rich, full flavor.

Fresh rosemary can be substituted with dried, but fresh is recommended for this recipe. If you opt for dried, add your rosemary at Step 5.

Ingredients:

• Beef: 2-3 lbs. (cubed into 1-inch pieces) - she recommends using our Stew Meat  or one of our Sirloin Tip Roast.
• Salt and Pepper: To taste, or use your favorite seasoning salt, generously applied.
• Garlic: 3 cloves (1 per pound of beef), minced or pressed.
• Onion: 1 large, cut into approximately 1-inch pieces.
• Potatoes: 3 medium to large, cut into approximately 1-inch cubes.
• Carrots: 3 medium to large, cut into approximately 1-inch slices.
• Tomato Paste: 3 tablespoons (1 tablespoon per pound of beef).
• Thyme: To taste, typically 1 teaspoon dried or 1 tablespoon fresh.
• Basil: To taste, typically 1 teaspoon dried or 1 tablespoon fresh.
• Rosemary: 2-3 sprigs, fresh, finely chopped.
• Cornstarch: 1 tablespoons mixed with 1 cup of cold water for thickening.

Instructions:

1. Spread the beef cubes on a tray and generously season with salt and pepper. Let sit until nearly room temperature. Drain any excess juices.
2. Brown the beef on medium-high to high heat in a heavy skillet or enameled brazier. Avoid overcrowding; brown in batches if necessary. Once browned on all sides, reduce the heat. This step is important to give your stew a full rich flavor!
3. Add the minced or pressed garlic to the beef. Cook until fragrant.
4. Add 2 to 3 cups of water to cover the beef, stir, and then reduce the heat and cover. Simmer until the beef is almost tender, adding water as needed to keep the beef covered. This may take 2 hours or more, depending on the cut.
5. Stir in the tomato paste, basil, and thyme. Continue to simmer.
6. Add the carrots and potatoes, followed by the onions, each cut into approximately 1-inch pieces. Continue to simmer.
7. Add the chopped fresh rosemary last. Cover and simmer until the vegetables are nearly tender.
8. Remove from heat. In a separate bowl, mix 2-3 tablespoons of cornstarch with 1 cup of cold water until fully dissolved. Stir this mixture into the stew. Adjust the amount depending on the desired thickness of your stew.
9. Return the stew to medium heat. Stir thoroughly and continue to cook until the stew begins to simmer again and thickens. Continue cooking for another 5 minutes.