Hearty Beef Stew

HEARTY BEEF STEW

1 lb. beef for stew, cut into 1 inch pieces
3 Tbsp. flour
2 Tbsp. olive oil
2 cloves garlic, minced
1 3/4 cups beef broth
2 med. onions, cut into quarters
1 bay leaf
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups whole baby carrots
2 med. potatoes, cut into 2 inch pieces
1/4 cup water

Season the beef as desired. Coat with 1 Tbsp. flour. Heat the oil in a 6 quart saucepot over medium-high heat. Add the beef and cook until it’s well browned, stirring often. Add the garlic to the saucepot and cook and stir for 1 minute. Stir the stock, onions, bay leaf, thyme and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours. Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf. Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. Increase the heat to medium. Cook and stir until the mixture boils and thickens. Makes 4 servings.