1/2 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound baby carrots (about 2 cups)
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed
water
1 clove garlic, peeled
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
Instructions
Coat the beef in the flour. Heat a few tablespoons
of the oil in a large skillet over medium-high
heat. Brown the meat, a few pieces at a time,
adding more oil as necessary. Transfer to a heavy
casserole or a heavy, covered saucepan or Dutch
oven.
Add the onions to the skillet and cook over medium
heat until tender, about 10 minutes. Stir in the
tomato paste and coat the onions; transfer to the
casserole. Pour the wine into the skillet and
scrape up any browned bits; add to the casserole.
Stir in the broth, salt, thyme, and bay leaf.
Cook the casserole in a 325° F oven for 4 hours,
or in the saucepan or Dutch oven on the stovetop
over low heat for about 2 1/2 hours. In either
case, stir occasionally and add up to 1 cup of
additional beef broth if necessary. Add the
potatoes and carrots during the last hour of
cooking, and the peas just before serving.
Or
Brown meat in hot oil. Add water, Worcestershire
sauce, garlic, bay leaves, onion, salt, sugar,
pepper, paprika, and allspice. Cover and simmer 1
1/2 hours. Remove bay leaves and garlic clove. Add
carrots and celery. Cover and cook 30 to 40
minutes longer. To thicken gravy, remove 2 cups
hot liquid. Using a separate bowl, combine 1/4 cup
water and cornstarch until smooth. Mix with a
little hot liquid and return mixture to pot. Stir
and cook until bubbly.
Originally Submitted
12/30/2010
0 Out of 5 from
0 reviews
You can add this Classic Beef Stew recipe to your own private DesktopCookbook.
