Andrea’s Beef Stew
1/4 cup olive oil 1 1/2 pounds stew beef, cut into 1-inch pieces 6 large garlic cloves, minced 8 cups beef stock homemade or canned 3 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 2 tablespoons (1/4 stick) butter 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) 1 large onion, chopped 3 ribs celery, chopped 1 cup cut green beans 2 cups 1/2-inch pieces peeled carrots 2 tablespoons chopped fresh parsleyHeat oil in heavy large pot over medium-high heat. Add beef and brown on all sides, about 5 minutes. Add garlic, onions, and celery. Sauté. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves if you choose to, but at our house we get a ‘prize’ if we get a leaf in our bowl. Serve in warm bowls with a generous slice of cornbread or a freshly baked biscuit.
Enjoy!
