Hearty Beef Stew

By á-23189

Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time...next, it simply simmers on the stove-top until done.

Ingredients

• 1 1 6-quart Season the beef as desired. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often.  Remove beef from saucepot.
• 2 2 to 1 1 and garlic to saucepot and cook and stir for 1 minute.  Add flour and cook and stir for 1 minute.  Stir in tomato paste.
• 3 3 to to to 1 1/2 leaf, thyme and black pepper in the saucepot and heat to a boil. Return the beef to the saucepot.  Reduce the heat to low. Cover and cook for 1 1/2 hours.
• 4 4 to 30 the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf.

Details

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 1

1. Season the beef as desired. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often.  Remove beef from saucepot.

2. Add onions and garlic to saucepot and cook and stir for 1 minute.  Add flour and cook and stir for 1 minute.  Stir in tomato paste.

3. Stir the broth, bay leaf, thyme and black pepper in the saucepot and heat to a boil. Return the beef to the saucepot.  Reduce the heat to low. Cover and cook for 1 1/2 hours.

4. Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf.