Sometimes you just crave something homespun and comforting. If so, this is the stew for you. Most stews call for large amounts of onions and garlic, we have done away with the onions, and we've reduced the amount of garlic significantly. You may wish to reduce it even more or eliminate it entirely. The same is true of tomato paste, through the amount here is diluted by the large amounts of liquid. Most of the flower of this stew comes from browning the meat first and then added vegetables and broth. If you are in a veggie mood, add peas and parsnips to the mix.
- 1 1/2-2 pounds stew beef, cut into 1-inch pieces
- 1/2 cup flow for dredging
- 3 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dried parsley
- 8 cups low-sodium beef broth
- 1 cup chopped celery
- 2 cups 1-inch carrot chunks
- 2 cups 1-inch turnip chunks
- 2 bay leaves
- 6 cups 2-inch Idaho or russet potato chunks
- Dredge meat in floor and pat to remove extra flour
- Heat oil in a large pot over medium-high heat. Add meat and crook on all sides, until lightly browned
- Add the garlic, tomato paste, thyme, salt, Worcestershire sauce, parsley, and broth to the pot and stir well
- Add the celery, carrots, turnips, bay leaves, and potatoes and stir again. Bring the liquid to a boil, then reduces heat to simmer. Cook the stew, uncovered, stirring occasionally, for 1 hour or until the meat is very tender