Threw together all the right ingredients last night for this satisfying stew. I thought we'd have leftovers but it was soooo tasty...my husband had two big bowls! One serving did make it to the tupperware (and I'll be lunching on that later!).
1 pound beef stew meat (seasoned with salt, pepper, garlic powder and dash of cayenne pepper)
3 red and 3 yukon gold potatoes, diced big with skins on
1 medium onion, chopped
1 carrot (or 6 baby carrots), sliced
4 cups beef broth
1 tablespoon canola oil
2 bay leaves
1 teaspoon cornstarch (blended with 1/4 cup water)
seasonings, like salt and pepper, to taste
Brown seasoned meat in a dutch oven, mix in onion and potatoes. Add beef broth and bay leaves, bring to a boil. Reduce heat to low and simmer for an hour. Add carrots, simmer for another hour. Remove bay leaves and add prepared cornstarch. Stir occasionally and let thicken (about 15 minutes). Season to taste and serve with soup/oyster crackers.