Ingredients
-
1/4 cup vegetable oil
-
1 1/4 lbs stewing beef, cut into 1 inch pieces
-
1 garlic, bud peeled and cut the cloves into large chunks
-
8 cups beef stock or 8 cups canned beef broth
-
2 tablespoons tomato paste
-
1 tablespoon sugar
-
3/4 tablespoon dried thyme
-
1 tablespoon Worcestershire sauce
-
2 bay leaves
-
2 tablespoons butter
-
3 lbs potatoes, peeled and cubed . 5 inch pieces (about 7 cups)
-
1 large onion, chopped
-
2 cups carrots, peeled and cubed, . 5 inch pieces
-
2 tablespoons chopped fresh parsley
-
2 tablespoons cornstarch
Instructions
- Heat oil in heavy large pot over medium-high heat.
- Add beef and sauté 1 minute uncovered.
- Add beef stock, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
- Stir to combine and bring to a boil.
- Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
- ---------------.
- Meanwhile, melt butter in another large pot over medium heat.
- Add potatoes, onion and carrots.
- Sauté vegetables until golden, about 20 minute.
- Add vegetables to beef stew.
- (Optional) mix corn starch in 1 or 2 tablespoons cold water. Add to stew and stir thoroughly to thicken broth.
- Simmer uncovered until vegetables and beef are very tender.
- Discard bay leaves, let cool then tilt pan and spoon off fat.
- Can be made in morning or day before.
- Heat, sprinkle with parsley and serve.