Beef Stew

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8 Servings
100 Minutes
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Inspiration

"Warm up in these colder months with this delicious beef stew. It's so easy to throw everything into a pot and let it simmer on low. Your house will smell amazing and your belly will be thankful" -Sydney, Market Employee

Ingredients

• 1 pound beef stew meat, cut into 1 1/2-inch chunks

• salt and freshly ground black pepper to taste

• 1/4 cup salted butter 4 carrots, peeled and cut into 1/4-inch dice (2 cups)

• 3 stalks celery, cut into 1/4-inch dice (1 1/2 cups)

• 1 medium white onion, cut into 1/4-inch dice (1 cup)

• 1/4 cup all-purpose flour

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 32-ounces of beef broth

• 14-ounces of diced tomatoes

• 14 -ounces corn (cooked)

• 1 large russet potato, scrubbed and cut into 3/4-inch cubes (1 1/2 cups)

Method

1. Season beef with salt and pepper. In a 6-qt. soup pot heat butter over medium until foam subsides. Add the beef and cook about 5 minutes or until browned on all sides.

2. Add the carrots, celery, and onion; cook about 5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in the flour, garlic powder, onion powder, and 1 tsp. pepper. Cook 1 to 2 minutes or until well combined, stirring constantly.

3. Add the broth, tomatoes, corn, and potato. Add up to 1 cup water if needed to ensure the ingredients are covered. Bring to boiling over medium-high; reduce heat. Cover and simmer 1 hour 15 minutes or until meat and potato are tender.

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