Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 2 : 30 Active Time: 2 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. In a stock pot over medium heat, add the vegetable oil. Season the beef with salt and pepper (to your liking) . Brown the meat for about 6 to 8 minutes stirring occasionally.
2. Add the onions, celery and garlic. Continue to cook until the vegetables are wilted and golden (about 6 minutes). Season the mixture with salt and pepper.
3. Add the stock, deglaze the pan if needed. Add the potatoes and carrots. Bring the liquid to a boil and reduce heat to a simmer, coer and cook for 1 1/2 to 2 hours or until meat is very tender, stirring occasionally.
4. Remove 1 cup of stew into a blender and blend to make a thick rue. Add the rue back into the stew and let thicken. Season to taste.
