Hearty Beef Stew
1 1/4 lb Cubed Chuck steak cut into 1 inch pieces
1/4 Cup vegetable oil
6 lrg Garlic cloves minced
6 Cups of beef stock or canned beef broth or water
2 tbl Tomato paste
1/2 tbl Dried thyme
2 x Bay leaves
3 lb Russet potatoes peeled, and cut into 1/2" pieces
1 lrg Onion chopped
2 Cups of peeled carrots in 1/2" pieces or use whole baby carrots
2 lrg Celery stalk cut into 1/2 inch pieces
1 Small can of sweet yellow corn
1/2 cup of Flour
Salt and pepper
In a brown paper bag add flour, salt & pepper. Place cut beef chucks in bag and shack vigorously coating meat
with flour. Heat oil in heavy large dutch oven or pot over medium-high heat. Shake off excess flour and add beef
in small batches and fry until brown on all sides, about 5 minutes and remove the meat to a bowl and repeat until
all meat is cooked.
Put onions into the pot with a little of the leftover oil and a pinch of salt and sauté until soft and caramelized. Add
tomato paste and fry until paste turns a shade darker scraping up all the brown bit from the bottom of the pot but
be careful not to burn the paste. Add the rest of the vegetables with some salt and pepper and coat them
completely with the paste.
Add a little of the broth* or water to the pot mixing until you have a thick gravy and then mix in the rest of the
liquid with all the spices and bring it to a boil
When at a boil add the cooked beef cubes, mix and lower heat to a low simmer, cover and let cook for about 1
1/2 hours stirring occasionally from the bottom until liquid is thick. Remove the bay leaves an serve with your
favorite noodles, rice or on it's own with some hearty bread. Serves 4 - 6
*If using canned beef broth be careful not to over salt because store bought broth can be salty.
Inn Tip: For a thicker gravy add a little corn starch mixed in a little cold water and mix in the stew a little at a time
until you reach the desired thickness.