Bean Pot Beef Stew

Published 12:00 am Friday, April 6, 2012

Bean Pot Beef Stew

1 pound round steak, cut into bite-sized pieces
1 large yellow onion, roughly chopped
2 tablespoons olive oil
4 cloves garlic, chopped fine
1 can (14.5 ounces) diced tomatoes
6 cups beef broth (or stock)
1 1/2 teaspoons dried thyme
3 bay leaves
2 cups potatoes, cubed
1 cup celery, diced
1 cup carrots, diced
Salt and pepper to taste

Rub steak with olive oil and coat with salt and pepper.
Let steak sit at room temperature in bean pot while preparing all other vegetables. Chop and dice everything, then add to bean pot. Add beef broth (or stock), thyme, bay leaves, diced tomatoes and salt and pepper. Cover and bake in 375 F oven for 3 to 4 hours until meat is tender.

*Recipe courtesy of