Creamy Beef Stew with Russet Potatoes

Ingredients

• 1.5 lbs beef stew meat
• 3 medium russet potatoes, cubed
• 1 cup half & half
• 2 medium yellow onions, diced
• 2 tbsp olive oil
• 3 cups beef broth
• 1 tsp dried thyme
• Salt and pepper to taste

Steps

1. Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper.
2. Brown beef in batches, about 4 minutes per side. Remove and set aside.
3. Add diced onions to pot, cook until softened, about 3 minutes.
4. Return beef to pot. Add broth and thyme. Bring to a boil, then reduce heat to low and simmer covered for 25 minutes.
5. Add cubed potatoes and simmer uncovered for 15 minutes until potatoes are tender.
6. Stir in half & half and simmer for 2 minutes. Taste and adjust seasoning.
7. Serve hot in bowls.