Basic Beef Stew {Using Pantry Staples}

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An Edible Mosaic
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 tablespoons olive oil

1 1/2 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 water, divided

1 tablespoon Worcestershire sauce

2 soft beef-flavored bouillon cubes

2 bay leaves

1 teaspoon salt

1/4 teaspoon black pepper

1 lb (about 3 medium) onion, chopped

1 lb (about 6-8 medium) carrot, sliced into 1/4-inch buttons

4 large stalks celery, diced

1 medium potato, cubed (I leave the peel on)

1/2 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)

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