Ingredients:
- 1 lb stew beef
- 1 tbsp garlic (normally cooks in with the beef)
- 1 tbsp Canola Oil (to cook the beef in)
- 3 carrots
- 4 stalks celery
- 4 to 5 chopped potatoes
- 6 cups beef broth (6 tsp beef bouillons added to 6 cups warm water)
- 2 bay leaves (for the flavor)
- 2 tsp cornstarch or 2 tbsp flour ( you can add more or less depending on how thick you like your broth)
- Salt and pepper (to taste)
Directions:
- Cut up your meat until you have bite size pieces
- Saute your meat in Olive oil and optional minced garlic if you choose to include into a medium to large size pot.
- As you are sautéing your meat, start to chop up your carrots, celery, and potatoes.
- Once your meat is brown on the outside and slightly runny with blood on the inside, take it out of the pot and put it into a separate bowl.
- Add all of your vegetables into the pot where your meat was sautéed for a few minutes as you make and add 6 cups of beef broth into your pot.
- Add your two bay leaves into the pot and your sautéed meat and bring to a boil.
- Once you have reached a boil you can add cornstarch or flour to your soup to thicken it if you desire (I typically prefer a thick stew while my dad prefers to add no thickener to it at all.)
- Lower to a simmer for about 30 minutes and your stew should thicken as it cools. Add salt and pepper to taste and proportion to your liking. Enjoy!