- 1 lb stew meat (preferably chuck roast)
- 1 sweet yellow onion chopped into large pieces
- 6 cloves of garlic chopped
- 1 tbsp olive oil
- 1 can of 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 stovetop 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 and place on stovetop 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 it into the stew while it's boiling, stir then reduce heat to low. Serve and enjoy!