This stew is the perfect fall comfort food and the aroma will fill your home! Enjoy!
Stove-top Beef Stew
- 2 T olive oil
- 1 yellow onion chopped
- 1 c celery chopped
- 1 c carrots chopped
- 1/2 c mushrooms sliced
- 2 potatoes white, cut into chunks
- 2 lb beef stew pieces
- 1 28 oz can crushed tomatoes
- 4 c beef stock or broth check ingredients to ensure no added sugars
- salt & pepper to taste
In a large pot toss onion, celery, carrots, mushrooms, and potatoes in olive oil. Heat over medium-high heat for about 5 minutes, while stirring.
Add remaining ingredients. Cover pot and reduce temperature to low/medium-low so that the stew slightly simmers for one hour. After an hour, remove the lid and allow stew to cook on low for an additional hour. If stew becomes too dry, add additional beef stock.
Note: Make sure the temperature of your stew does not get too high or meat will become too tough. It is better to cook at a lower temperature for a longer time period than to over cook the meat!