- 1.5 lbs beef (stew meat)
- 1 yellow onion
- 3 large carrots (ideally rainbow)
- 4-5 cloves garlic
- Olive oil
- Salt, pepper, oregano, 2 bay leaves
- Stock or water
Add a healthy glug of oil to a dutch oven, heat up on medium to medium high, and then start browning the meat. Salt and pepper it too.
As that’s going, dice and add the yellow onion, followed by the garlic.
Once the onions have cooked down a bit, add some stock or water. You want to keep the water level up throughout the cooking process, so add more as needed.
Chop and add the carrots. Also some oregano and bay leaves.
Cover and cook for 2-2.5hrs. As you’re approaching the end of the cooking time, uncover to get the stew to the right thickness.
You can also add potatoes. Or wait to add carrots if you want them to stay firmer.
Serve with fresh bread.
This was a “wing it with some meat and stuff from the pantry” sort of dinner that ended up tasting like French Onion soup.
1 day ago
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cookbook.lol