Small-Batch Beef Stew

Instructions:

1. Sear the Beef:
   • Heat olive oil in a Dutch oven over medium-high heat.
   • Season the beef with salt and pepper, then sear until browned on all sides.
   • Remove beef and set aside. 
2. Cook Aromatics:
   • Add onion and garlic to the Dutch oven.
   • Sauté until softened, about 3-4 minutes. 
3. Add Tomato Paste:
   • Stir in the tomato paste and cook for 1 minute to enhance the flavour.
4.  Combine Ingredients:
   • Add Italian seasoning, potatoes, carrots, celery, and seared beef to the pot.
   • Pour in the beef broth and stir to combine.
5. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and vegetables are cooked through.
6. Thicken the Stew:
   • Once the stew is done, stir in the cornstarch-water mixture.
   • Let it simmer for 5-10 minutes until the stew thickens.
7. Serve:
   • Ladle into bowls and enjoy while warm.

Ingredients:

• 1 lb stewing beef, cubed
• 1/2 onion, diced
• 4 celery stalks, sliced
• 4 carrots, sliced
• 1/2 lb potatoes, cubed
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 3 cups beef broth
• 1 tbsp tomato paste
• 2 tbsp Italian seasoning
• 2 tbsp cornstarch mixed into 1/4 cup water
• 1 tbsp olive oil (for searing)