Heat Vegetable Oil in a large skillet or Dutch oven over medium-high heat. Brown Beef in batches, ensuring not to overcrowd the pan. Set browned Beef aside.
Add Onion and Mushrooms to the skillet and cook until softened, about 5-7 minutes. Add Garlic and cook for another minute until fragrant.
Sprinkle Flour over the Vegetables and cook for 1-2 minutes, stirring constantly.
Gradually whisk in Beef Broth, ensuring no lumps form. Add Worcestershire Sauce and Thyme.
Return Beef to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until Beef is tender.
Serve hot over noodles, mashed potatoes, or rice.
Ingredients
6
1.5 lbs680 gBeef Stew Meat-cut into 1-inch pieces
1 tbsp15 mLVegetable Oil
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1150 gOnion-chopped
8 oz225 gSliced Mushrooms
2 cloves6 gGarlic-minced
1/4 cup60 mLAll-Purpose Flour
3 cups720 mLBeef Broth
1 tbsp15 mLWorcestershire Sauce
1 tsp5 mLDried Thyme
Equipment
Large Skillet or Dutch Oven
Measuring Cups and Spoons
Whisk
Instructions
Season Beef with Salt and Pepper.
Heat Vegetable Oil in a large skillet or Dutch oven over medium-high heat. Brown Beef in batches, ensuring not to overcrowd the pan. Set browned Beef aside.
Add Onion and Mushrooms to the skillet and cook until softened, about 5-7 minutes. Add Garlic and cook for another minute until fragrant.
Sprinkle Flour over the Vegetables and cook for 1-2 minutes, stirring constantly.
Gradually whisk in Beef Broth, ensuring no lumps form. Add Worcestershire Sauce and Thyme.
Return Beef to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until Beef is tender.
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