2 1/2 lbs potatoes white or red chopped
1/2 onion sliced or chopped
3 or 4 carrots chopped
32 oz. beef stock/broth
1 to 2 c. water
1 bay leaf
1 1/2 t. sage
salt and pepper to taste
In a dutch oven, drizzle a little olive oil and add stew meat. Brown on all sides and add chopped onions. Slowly start adding in the beef broth and water as needed. Add potatoes and carrots and seasonings. Top with bay leaf, cover and cook at medium heat until potatoes/carrots are soft.
