Stew

Modified from from: http://markbittman.com/beef-stew-with-or-without-guinness/

• 2 tablespoons neutral oil, like grapeseed or corn, or extra virgin olive oil

• 1 clove garlic, lightly crushed, plus 1 tablespoon minced garlic

• 2 to 2.5 pounds boneless beef chuck or round, trimmed of surface fat and cut into 1- to 1.5-inch cubes

• 2 large or 3 medium onions, cut into eighths

• 3 tablespoons all-purpose flour

• 4 cups chicken, beef, or vegetable stock, water, wine, or a combination, or more as needed*

• 1 bay leaf

• 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme

• 5 all-purpose potatoes, peeled and cut into 1-inch chunks

• 4 large carrots, cut into 1-inch chunks

• 1 bag thawed frozen peas

• 2 tbsp corn starch

1. Heat a large pot with a lid or a Dutch oven over medium-high heat for 2 to 3 minutes; add the oil and the crushed garlic clove; cook, stirring, for 1 minute, then remove and discard the garlic. Add the meat to the skillet a few minutes at a time, turning to brown well on all sides, about 10 minutes total. Do not crowd or the cubes will not brown properly; cook in batches if necessary. Sprinkle the meat with salt and pepper as it cooks.

1. When the meat is brown, remove it with a slotted spoon. Pour or spoon off most of the fat and turn the heat down to medium. Add the onions. Cook, stirring until softened, about 10 minutes. Add the flour and cook, stirring, for about 2 minutes. Add the stock, bay leaf, thyme, and meat and bring to a boil. Turn the heat down to low and cover. Cook, undisturbed, for 30 minutes.

1. Uncover the pot; the mixture should be wet (if not, add a little more liquid). Add the potatoes and carrots, turn the heat up for a minute or so to bring the liquid back to a boil, then lower the heat and cover again. Cook for 30 to 60 minutes, until the meat and vegetables are tender. Taste and adjust the seasoning. (At this point, you may remove the meat and vegetables with a slotted spoon and refrigerate them and the stock separately. Skim the fat from the stock before combining it with the meat and vegetables, reheating, and proceeding with the recipe from this point.)

1. Mix 2 tbsp corn starch with 3-4 tbsp water to make a slurry. Pour slurry into stew and return to boil. Add the minced garlic and the peas; if you’re pleased with the stew’s consistency, continue to cook, covered, over low heat. If it’s too soupy, remve the cover and raise the heat to high. In either case, cook for an additional 5 minutes or so, until the peas have heated through and the garlic has flavored the stew.