BEEF STEW
Panera Bread Recipe
Serves 6-8
2 pounds cubed beef chuck
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 cup all purpose flour
2 tablespoons olive oil
1 1/2 cups chopped onions
3/4 cup chopped celery
2 1/2 cups small baby-cut carrots
1 teaspoon minced garlic
3 medium boiling potatoes, peeled and chopped
1 (14.5 oz) can diced tomatoes
1 1/2 to 2 cups beef broth and/or dry red wine
1 tablespoon Worcestershire sauce
2 bay leaves
Season beef with salt, pepper, and thyme. Roll it in the flour. Heat the oil in a large skillet over medium-high heat. When hot, add beef (in batches if necessary to prevent crowding) and cook until browned all over, 4 to 5 minutes. Remove to a slow cooker. Discard all but 2 tablespoons of the fat in the skillet. Add onions and celery, and cook until soft, about 5 minutes. Chop 1/2 cup of the carrots and add them to the skillet along with the garlic. Cook 2 minutes, and then transfer to a slow cooker. Add the remaining carrots, potatoes, tomatoes, broth or wine, Worcestershire sauce, and bay leaves to the slow cooker. Cover and cook on high for 4 to 5 hours or on low for 8 hours. Remove bay leaves before serving.
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