Beef Stew
By Kimberly Ragosta
Serves 8-10 (feel free to cut in half)
Ingredients:
4lbs stew meat @wildharmonyfarm
Drizzle of olive oil
2 tsp kosher salt
30 grinds black pepper
Bunch of rosemary, thyme and sage
3 yellow onions, chopped
6 quarts beef broth
10 medium yukon gold potatoes, chopped with skins on
4 carrots, peeled and chopped
5 TBS flour (or corn starch)
10 TBS water
Directions:
Drizzle some olive oil in a large pot and turn burner to high. Add beef with salt and pepper and stir. Let beef brown on all sides. Add herbs and onions and give a stir. Let cook for 5 minutes. Add broth and bring to boil. Turn down to a simmer with lid on for 2.5 hours. Add potatoes and carrots and let cook until tender about 15 minutes. Discard stems from herbs. Add flour and water to a bowl and whisk until blended. Add flour mixture to stew and cook for 2 more minutes while stirring to thicken the stew up a bit. Serve and enjoy!