2 Tbsp butter
2-3 lbs beef chuck roast cut into chunks, OR pre-cut stew meat
1 box beef stock
3-5 potatoes diced, I used Yukon Gold
4-5 medium-large carrots, diced
2 c sliced mushrooms
3 cloves garlic, finely diced
1 large onion, diced
pinch dried thyme
pinch dried marjoram
Salt and Pepper
Dash of Worcestershire
2 bay leaves
1-2 Tbsp cornstarch
Assemble the troops.
Prep your veg.
Over medium heat melt your butter and olive oil.
Season your meat, salt and pepper. We're starting the flavor build here. Sear your beef. Caramelize all sides of your cubes. You're locking in flavor, make sure you don't omit this step. You do not need to cook the meat all the way through at this point. Caramelize and keep it medium rare or so. Don't move the meat around once you get it in. Let it bond to the pot, that's what creates the beautiful brown color. :) Leave it until you turn it. Make sure you leave all the stuff stuck to the bottom of the pan... that's important.
Add your onions, and garlic to the pot. Saute gently until the onions are turning translucent.
Add in your beef stock, gently scrape the bottom of your pot to release the wonderful browned bits of flavor. Then add in the rest of your ingredients excluding mushrooms and cornstarch. Potatoes, carrots, thyme, marjoram, bay leaves, & Worcestershire.Simmer about an hour and a half, stirring occasionally.
Pull about a cup of your liquid out of the pot and add in your cornstarch. Mix very well, you don't want any lumps! Then add back into your stew to thicken it.
Add in your mushrooms, and bring to a boil.Remove your bay leaves, and enjoy!