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Ingredients
- 2 tbsp (30 mL) butter
- 4 carrots, cut into bite-size chunks
- 4 stalks celery, thickly sliced
- 2 onions, chopped
- 2 tsp (10 mL) dried thyme
- 1 tsp (5 mL) dried rosemary
- Salt and pepper
- 3 lbs (1.5 Kg) stewing beef, cut into 1-inch (2.5 cm) pieces
- 4 cups (1 L) reduced-sodium beef broth
- 1/4 cup (60 mL) tomato paste
- 2 tbsp (30 mL) red wine, or red wine vinegar or balsamic vinegar
- 1/4 cup (60 mL) all-purpose flour
- 2 cups (500 mL) milk, divided
- 2 lbs (1 Kg) potatoes, peeled if desired (about 4), cut into 1-inch (2.5 cm) pieces
Preparation
Step 1
In a large, deep pot, melt butter over medium-high heat. Sauté carrots, celery, onions, thyme, rosemary, 1/4 tsp (1 mL) salt and 1/2 tsp (2 mL) pepper for about 10 min or until onions are softened.
Stir in beef until well mixed and pieces are separated. Stir in broth, tomato paste and vinegar; bring to a simmer, scraping up any bits stuck to pot. Reduce heat to medium-low, cover and simmer, stirring often, for 45 min or until beef is starting to get tender.
In a saucepan or microwave-safe measuring cup, heat 1-1/2 cups (375 mL) of the milk over medium heat on stovetop or on Medium (50%) power in microwave until steaming. Whisk flour into remaining cold milk.
Uncover stew, increase heat to medium and stir in potatoes. Stir in flour mixture, then hot milk until blended. Reduce heat and simmer, stirring occasionally, for 30 to 45 min or until beef and potatoes are tender. Season to taste with pepper and up to 1/2 tsp (2 mL) salt.