Garlicky Beef Stew

After a few glorious days of unseasonably warm weather, a cold front blew in and it feels much more Novemberish. So I decided to make some beef stew, to use up some of our delicious CSA veggies. This would be equally delicious with mushrooms in place of the beef for a vegetarian option.

Ingredients

2-3 tablespoons olive oil
About one pound of stew meat
Kosher salt and pepper

1 medium yellow onion, finely chopped
1 small head of garlic (about eight cloves), pressed or minced

2 cups of beef broth or stock
2-4 cups of water
1 bottle beer (optional)

1 tablespoon Worchester sauce
6 large carrots, sliced on the diagonal
6 medium potatoes, diced
4-6 large kale leaves, finely chopped

1/2 cup beef broth or stock, or warm water
2 tablespoons flour

Heat the oil in a large pot or Dutch oven. Add the stew meat and cook over medium low heat until browned. Season with 1/2 teaspoon kosher salt and black pepper. Add onion and garlic and cook for 2-3 minutes, then add liquid and bring to a simmer. Simmer for 2-3 hours or until meat is tender.

Add Worchester sauce, carrots, and potatoes and cook until vegetables are tender. Season with additional salt and pepper as needed. Add kale and cook for 2-3 minutes or until tender. Shake broth/stock or water and flour in a small container and slowly add to stew while stirring (if the stock seems sufficiently thickened at this point, you may want to omit the flour mixture).

Taste and adjust seasoning as needed with additional salt and pepper.