Old-Fashioned Beef Stew

By pavaldez

Ingredients

• 3/4 tsp coasrse salt, divided
• 1/2 tsp fresh ground pepper, divide
• 1 lb boneless skirt or flank steak, cut into small chunks
• 1/4 cup all-purpose flour
• 3 tsp olive oil, divided
• 1 1/2 cups coarsely chopped red onion
• 8 oz sliced white mushrooms
• 3 cups beef broth
• 4 tsp tomato paste
• 3-4 large thyme sprigs
• 1 large bay leaf
• 1 lb baby white potatoes, unpeeled, cut in quarters
• 8 oz baby carrots
• 4 tsp finely chopped flat leaf parsley

Details

Servings 4

Preparation

Step 1

1. Place flour, 1/2 tsp salt and 1/4 tsp pepper into zippered bag. Put meat into bag, close; shake to coat.

2. Heat 6-qt pot over high heat. Add 2 tsp oil and coat pot. Remove meat from bag and place in single layer in pot. Brown meat on each side, about 2 minutes. Remove with slotted spoon; set aside.

3. Add remaining oil to pot. Add onions; cook, stirring occasionally, until soft, not brown, about 4-5 minutes. Addmushrooms; sprnkle with salt and pepper. Cook mushrooms until they begin to release liqued, 1-2 minutes. Add broth and whisk in tomato paste. Add bay leaf and thyme; bring to boil. Add potatoes, carrots and meat. Cover and adjust heat to rapid simmer. Cook 15 minutes.

4. Remove bay leaf and thyme twigs. Divide stew into four bowls.