Beef Stew

Beef Stew:

1 lb stew meat (cut into small chunks)

1 sweet yellow onion chopped into large pieces

6 cloves of garlic chopped

1 tbsp olive oil

1 can Italian stewed 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 (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!
(found this recipe here)