Stick-To-The-Ribs Beef Stew Recipe

Preheat the broiler. Adjust the rack about 2 inches from the heating element. Coat a shallow baking pan with nonstick spray.

Sprinkle the flour over the meat. Stir to coat. Stir in onion and garlic. Spread out the mixture so that the meat pieces are separated from one another.

Broil about 12 to 15 minutes, stirring once or twice, until the meat is browned on all sides. Transfer the meat mixture to a Dutch oven or similar large heavy pot. Pour some of the broth into the pan used for browning the meat, and stir up any bits of meat, flour, and vegetables that have stock to the pan. Transfer to the Dutch oven.

Add the remaining broth and tomato sauce. Stir to mix well. Add the carrots, celery, green beans, and potatoes. Stir in the thyme, basil, bay leaves, salt, if desired, and pepper. Bring to a boil. Cover, reduce the heat, and simmer about 1 hour, or until the vegetables and meat are tender.

Stir occasionally and check to make sure the gravy isn't sticking to the bottom of the pot. Remove bay leaves.