1 lb boneless skirt or flank steak, cut in small chunks
1/4 c all purpose flour
3 tsp olive oil, divided
1 1/2 c coarsley chopped red onion
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
Instructions
Place flour, 1/2 tsp salt and 1/4 tsp pepper into zippered bag. Put meat in bag, close and shake to coat.
Heat 6 quart pot over high heat. Add 2 tsp oil and coat pot. Brown meat on each side, about 2 mins. Remove with slotted spoon; set aside.
Add remaining oil to pot. Add onions; cook, stirring occasionally, until soft, not brown, about 4-5 mins. Sprinkle with salt and pepper. 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 mins.
Remove bay leaf and thyme twigs. Divide stew into 4 bowls.
Originally Submitted
5/31/2008
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