Ready-cut stew meat is easy to find in the meat case but if you’re inclined to cut your own there are a variety of cuts from the shoulder or rear that will do including chuck shoulder or roast; bottom or top round roasts; rump roast; or English roast. Trim away some of the fat before cutting the meat into 1-inch cubes.
- 1 1/2 tablespoons canola oil
- 1 medium onion
- 2 cloves garlic
- 1 1/2 pounds cubed beef stew meat
- 4 cups beef stock
- 3 sprigs rosemary
- 5 medium potatoes
- 4 carrots
- 1 tablespoon cornstarch
- Salt and freshly ground black pepper
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and sauté until soft and transparent, about 5 minutes. Add the garlic and sauté for an additional minute. Remove the onions and garlic using a slotted spoon and set aside. Add the stew meat to the pot and brown on all sides, about 5 minutes. Add 3 1/2 cups of the beef stock to cover the meat. Return the onion mixture to the pot with the sprigs of rosemary. Bring to a boil. Cover and reduce the heat to low. Simmer gently for about 1 1/2 hours, or until the meat is tender.
Add the potatoes and carrots. Cover and cook for an additional 30 minutes, until tender. Mix the cornstarch with the remaining 1/2 cup stock. Stir into the stew to thicken slightly. Add salt and black pepper to taste. Remove and discard the rosemary sprigs before serving.
Makes 6 servings.