 | | Directions |
- Cut meat into small cubes, about 1". Mix 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons flour in a plastic or paper bag. Add the meat cubes, a handful at a time, and shake to coat.
- Heat oil in a heavy skillet or Dutch oven and brown the meat over medium heat. Don't crowd the meat - brown in batches, if necessary, using more oil if needed. Add onion and garlic, if using, and cook until the onion begins to soften, about 5 minutes.
- Add liquid, herbs, carrots and potatoes. Cover, adjust heat to maintain a simmer (don't boil! ) and cook until meat is done and vegetables are very tender, 30 to 40 minutes.
- If using sprigs of herbs, remove before serving. If broth seems too thin, mash several potato chunks from the stew into the broth or thicken with cornstarch: mix 1 tablespoon cornstarch and 2 tablespoon water to a smooth paste, stir into the broth, and boil, stirring constantly, until thickened, 2 to 3 minutes. Taste for seasoning and add salt and pepper as needed.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Container: heavy skillet with lid
Servings: 4
|  | | Ingredients | | - | | 1 pound beef bottom round |
| - | | 2 tablespoons flour |
| - | | 2 tablespoons oil, more as needed |
| - | | 1 large onion, chopped |
| - | | 2 cloves garlic, or more if preferred, sliced thinly (optional) |
| - | | 2 cups stock, wine, water, or a mixture |
| - | | 4 carrots |
| - | | 4 potatoes |
| - | | 1 tablespoon chopped fresh herbs, or a handful of herb sprigs; oregano,savory,rosemary, etc. |
| - | | 1 tablespoon cornstarch, if needed |
| - | | salt and pepper |
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