Beef stew
Ingredients
- 1 lb sirloin cut into chunks
- 2 sweet onions cut into chunks
- 4 oz baby carrots
- 2 lbs potatoes cut into chunks
- 6 cups beef broth
- .5 tsp dried thyme
- 1 tbsp sherry
- 6 garlic cloves sliced
Instructions
- Brown: Pat sirloin dry. Heat avocado oil or olive oil in a heavy pot over medium-high. Brown beef chunks on all sides; remove.
- Aromatics: Add sweet onions (and a splash of broth if needed to deglaze). Cook briefly; add garlic slices until fragrant.
- Stew: Return beef. Add baby carrots, potatoes, beef broth, dried thyme, and sherry. Bring to a simmer.
- Simmer: Cover and cook gently until beef and vegetables are tender, about 45-60 minutes for sirloin (do not invent thickener or tomato — card has neither; broth stays brothy unless reduced uncovered at the end).
- Finish: Taste and adjust salt/pepper. Serve hot.
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