Homemade Beef Stew

Ingredients
2 teaspoons fresh thyme leaves (finely chopped)
3 large onions
3 ribs celery
8 oz whole baby portabella mushrooms
1 lb red potatoes
1 lb beef cut for stew
1/4 teaspoon kosher salt
1/8 teaspoon pepper
3 tablespoons butter
1/2 cup dry sherry (or water)
2 cups fresh pre-sliced carrots
1/3 cup flour
1 (32-oz) box beef stock
1 teaspoon Worcestershire sauce

Prep

• Remove stems; chop thyme leaves.
• Slice onions and celery thinly.
• Cut mushrooms into quarters.
• Cut potatoes into bite-size pieces.
• Cut beef into bite-size pieces (wash hands).

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Season beef with salt and pepper. Place butter in pan and then add beef; cook and stir 2–3 minutes or until browned.
2. Stir in onions; cook 10–12 minutes or until softened. Stir in sherry (or water); cook 4–5 minutes or until most of liquid evaporates.
3. Add celery, mushrooms, potatoes, and carrots. Stir in flour to coat vegetables and beef. Stir in remaining ingredients; bring to a boil.
4. Reduce heat to simmer; cook 15–20 minutes or until potatoes are tender. Serve.

Slow Cooker Variation: Prepare this recipe through step 1 and transfer the beef to slow cooker. Stir in remaining ingredients and cover; cook on low 6–8 hours or until potatoes are tender.

(Recipe courtesy of Publix Aprons Simple Meals)