8 servings
Beef Stew
DinnerIngredients
900 g Beef (chuck, roast, boneless, choice, raw)
450 g Potatoes (russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program))
1 1/2 cup grated Carrots (raw)
3/4 × 250 ml diced Celery (raw)
1 cup, sliced Onions (raw)
3 clove Garlic (raw)
33 g Tomato (paste, canned, without salt added)
4 cup Soup (stock, chicken, homemade)
24 g Flour (wheat, all-purpose, enriched, bleached)
2 tbsp Vegetable oil (olive)
1 tbsp Sauce (worcestershire)
1 × 5 ml, ground Spices (thyme, dried)
1/2 tsp Spices (rosemary, dried)
1 1/2 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)
Instructions
1
Cut the beef into 1-inch cubes. Season with salt and pepper, then toss with flour.
2
Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3 minutes per side. Remove and set aside.
3
Add the onion and cook 4 minutes. Add the garlic, tomato paste, thyme, and rosemary. Stir 1 minute.
4
Pour in the broth and Worcestershire sauce. Scrape up any browned bits from the bottom.
5
Return the beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
6
Peel and cube the potatoes. Slice the carrots and celery. Add all vegetables to the pot.
7
Continue simmering covered for 30–40 minutes until the vegetables and beef are tender.
8
Taste and adjust seasoning. Serve hot with crusty bread.
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