Name: Basic Beef Stew Using Pantry Staples
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 2 tablespoons avocado or light olive oil; 1½ to 2 lb stewing beef, trimmed of excess fat and cut into 1-inch cubes (I like to use beef sirloin); 5 large cloves garlic, minced; 1 tablespoon minced fresh rosemary leaves (or 1 teaspoon dried rosemary leaves); 3 tablespoons all-purpose flour; About 7-8 cups beef stock, divided; 1 tablespoon Worcestershire sauce; 2 bay leaves; 1½ teaspoons salt; ¼ teaspoon black pepper; 1 lb (about 3 medium) onions, chopped; 1 lb (about 6-8 medium) carrots, sliced into ¼-inch buttons; 4 large stalks celery, diced; 1 medium potato, cubed (I leave the peel on); ½ cup all-purpose flour whisked with 1 cup water (optional; to thicken); 1 (4 oz) can sliced mushrooms, rinsed and drained; 1 cup frozen peas, thawed; Mashed potatoes or Colcannon (optional; for serving)