Beef Stew
Total Time: 3 Hours
Prep Time: 30 Minutes
Cook: 2 Hours 30 Minutes
Ingredients:
Yield: 6 Servings
-
- 2 lbs beef stew meat
- 1 tsp salt
- 3/4 tsp pepper
- 3 Tbsp canola oil
- 1 Tbsp butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/4 cup tomato paste
- 4 cups beef broth
- 3 Tbsp all-purpose flour
- 3 Tbsp water
- 5 medium carrots, cut into 1/2 inch pieces
- 3 medium turnips, peeled and cubed
- 2 Tbsp minced fresh parsley
Directions:
- Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
- In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1 1/2 hours.
- In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until sauce is thickened and beef and vegetables are tender. Stir in parsley.