Beef Stew

Below is my own variation on beef stew, although it borrows heavily from a classic version.

One of the most important things is to have the right kind of meat.  Chuck is an excellent choice that made for a tender and tasty stew meat.  The stuff at the store labelled "stew meat" is NOT the way to go.

Andrew says the next most important thing is to add lots of meat.  This is definitely true, but I've also found that a healthy portion of mushrooms also helps.

Beef Stew

Ingredients

Boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
Olive oil
Garlic cloves, peeled and smashed
Yellow onions, cut into 1-inch chunks
2 tablespoons balsamic vinegar
Carrots, scrubbed and cut into one-inch chunks on a diagonal
Celery, chopped
Mushrooms, quartered and/or sliced
1-1/2 tablespoons tomato paste
1/4 cup all-purpose flour
Potatoes (red or yukon are great choices because of their soft skin, but russet works well too), scrubbed and chopped
Equal parts beef broth and water
Spices, such as bay leaves and dried thyme

Directions

In a large stock pot, heat oil over medium heat.  Cook beef until browned.  Remove from pot.

Add more oil to stock pot (if necessary).  Add garlic and cook until fragrant.  Add onions and balsamic vinegar to the stock pot and saute, stirring with a wooden spoon to scrape brown bits from bottom of pot.  Add carrots.  Then celery.  Then mushrooms. Allow cooking time between each group of veggies.

Stir in tomato paste.  Add beef with juice back to the pan, sprinkling with flour and stir until dissolved.  Add potatoes.  Add equal parts beef broth and water until veggies and meat are completely covered.  Add spices, salt, and pepper, as desired.

Cover and cook until potatoes are soft.  Remove bay leaves and serve.

Original link:
http://www.onceuponachef.com/2011/02/beef-stew-with-carrots-potatoes.html