Contents
Materials
* 2 pounds stew beef
* Vegetables:
– 5 carrots
– 1 celery stalk
– 5 potato
* Herbs:
– 2 leaves of bay leaves
– fresh oregano
– fresh thyme
* Seasonings:
– 1 tablespoon pepper
– 1 tablespoon sea salt
– 5 garlic cloves
– 2 tablespoon Rock/lump sugar
Preparation
* Heat up frying pan
* Add 2 table spoon olive oil
* Brown stew beef. This could take a while as all water from beef needs to be cooked out before beef will be browned.
* Transfer to dutch oven.
* Add half chicken broth and half water to cover beef.
* Add herbs and seasonings
* Bring to boil and cook at low heat for 1 hours
* Add vegetables
* Continue cook at low heat for 20 minutes or until liquid is reduced