- 4
Ingredients
- 1 lb beef for stew, cut into 1" pieces
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 3/4 cup beef stock
- 2 medium onions, cut into quarters
- 1 bay leaf
- 1/2 tsp dried thyme leaves, crushed
- 1/4 tsp ground black pepper
- 2 cups whole baby carrots
- 2 medium potatoes, cut into 2" pieces
- 1/4 cup water
- 1/2 *1/2 small can tomato sauce
- *dash Worcestershire sauce
Preparation
Step 1
1. Season the beef as desired. Coat with 1 tbsp flour. heat the oil in a 6qt saucepot over medium-high heat. Add teh beef and cook until well browned, stirring oftne. Add the garlic to the saucepot and cook and stir for 1 min.
2. Stir in the stock, onions, bay leaf, thyme and black pepper (tomato sauce and Worcestershire sauce if using) into the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours.
3. Add the carrots and potatoes to the saucepot. Cover and cook for 30 mins or until the beef is fork-tender and the veggies are tender. Remove and discard the bay leaf.
4. Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. increase the heat to medium. Cook and stir until the mixture boils and thickens.