Rosemary Beef Stew
Using a large saucepan, start by browning the beef in olive oil over medium-high heat 2 minutes on each side. Lower the temperature to medium and add the onion; once it’s translucent and fragrant, add the garlic.
Pour in some of the beef broth and scrape around the pot in order to de-glaze it (a technique I’d never heard of before making this), then add the rest of the liquids, veggies, pepper and salt. Lower the heat further to low, cover and let cook an hour and a half. Check on the stew and add more water or stock if necessary, then let cook another half hour.