This is by far one of our favorites and perfect for a cool, fall night. What I love about this recipe is that you can add more meat or more vegetables depending on what you have on hand or what you are in the mood for. It's is a very flexible recipe!
1-2 lb stew meat
1 sweet yellow onion chopped into large pieces
6 cloves of garlic chopped
1 tbsp olive oil
1 can diced tomatoes
2 tsp dried thyme
salt and pepper to taste
2 bay leaves
6 cups beef stock
1 cup diced carrots
1 cup diced celery
2 cups diced baby red potatoes (skin on)
Preheat oven to 250 degrees (you can also use stove top or crock-pot). Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then 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. If you want 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. Serve and enjoy!