Homemade Beef Stew

By samara72

Ingredients

• 2 teaspoons fresh thyme leaves (finely chopped)
• 3 large onions
• 3 ribs celery
• 8 oz whole baby portabella mushrooms
• 1 lb red potatoes
• 1 lb beef cut for stew
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 3 tablespoons butter
• 1/2 cup dry sherry (or water)
• 2 cups fresh pre-sliced carrots
• 1/3 cup flour
• 1 (32-oz) box beef stock
• 1 teaspoon Worcestershire sauce

Details

Servings 8

Preparation

Step 1

Prep
Remove stems; chop thyme leaves.
Slice onions and celery thinly.
Cut mushrooms into quarters.
Cut potatoes into bite-size pieces.
Cut beef into bite-size pieces (wash hands).


Steps
Preheat large stockpot on medium-high 2–3 minutes. Season beef with salt and pepper. Place butter in pan and then add beef; cook and stir 2–3 minutes or until browned.
Stir in onions; cook 10–12 minutes or until softened. Stir in sherry (or water); cook 4–5 minutes or until most of liquid evaporates.
Add celery, mushrooms, potatoes, and carrots. Stir in flour to coat vegetables and beef. Stir in remaining ingredients; bring to a boil.
Reduce heat to simmer; cook 15–20 minutes or until potatoes are tender. Serve.