- 2 tablespoons vegetable oil
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1/4 cup flour
- 2 cups chopped onions
- 1/2 cup chopped celery
- 1 tablespoon plus 2 teaspoons chopped garlic
- 4 cups dark veal or meat stock
- 1 large Idaho potato, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into 1-inch pieces
- In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour.
- When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally.
- Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes.
- Season the mixture with salt and pepper.
- Deglaze the pan with the stock, scraping the browned particles away from the pan.
- Add the potatoes and carrots.
- Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender, stirring occasionally.
- Add the remaining 2 teaspoons of minced garlic.
- Re-season the stew if necessary.
From Food Network