Ingredients

• 1 lb stew meat
• 1 sweet yellow onion (chopped into pieces)
• 6 cloves of garlic (chopped)
• 1 tbsp olive oil
• 1 can diced tomatoes
• 1-2 tsp dried thyme
• Salt and pepper to taste
• 2 bay leaves
• 6 cups of beef stock
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups diced baby red potatoes (with skin)

Directions

Preheat oven to 250 degrees. Heat olive oil in a large oven over medium heat. Add stew meat and onion, cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Cover and cook in the oven for at least 4 hours. Remove pot from oven place on stove top over medium low heat. Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 - 1 1/ 2 hours. For the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it's boiling, stir then reduce heat to low.

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Ingredients

• 2 pounds stewing meat (prime round)
• 1 pound small Irish potatoes
• 1 bunch small carrots
• 3/4 pound small onions
• 2 fresh tomatoes
• Assorted spices
• 2 1/2 pints beef stock
• Salt, pepper, and Accent

Directions

Stew the meat until tender. Add the vegetables and bouquet garniture (thyme, bay leaves, garlic, etc. in cloth bag). When vegetables are done, strain off 1 cup of stock from the stew and thicken slightly with beef roux. Pour back into stew and let simmer for one-half hour.

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Ingredients

• 4 pounds of stew beef, cut into 2-inch cubes
• 2 bay leaves
• Salt & pepper
• 3 sprigs of fresh thyme
• 4 tbsp of farm fresh butter (European style)
• 3 large onions (+/- 2 lbs)
• 1 1/2 tsp of brown sugar
• 1 tbsp of red wine vinegar
• 3 tsp of beef stock (veal glace)
• 3 bottles of dark Belgian beer
• 1 slice of white bread
• 2 tsp of strong mustard for the bread

Directions

Melt 2 table spoons of butter in a large skillet over high heat. Add the beef cubes and saute until nicely brown on all sides. Season with salt & pepper. Transfer the beef cubes to a casserole. Add the remaining butter to the skillet and melt over medium heat. Add the onions and cook them until brown, for about 10 minutes.Add the onions to the meat in the oven. Deglaze the skillet with the beer and bring to a boil to loosen all the juices. Pour the beer over the meat and add to the beef glace the thyme and bay leaves. Spread the slice of white bread with the mustard and put it on top of the stew in your pan. Let it simmer, uncovered, over low heat until the slice of bread with mustard falls apart. That is the sign that your beef stew is ready (about and hour to one hour and a half) Before serving, stir in the red-wine vinegar and the brown sugar. Let it simmer for another 5 minutes. Remove the bay leaves and the thyme. Taste and adjust the seasoning and serve.