Savory Beef Stew

2lbs Lean Beef Roast (whatever cut you prefer)
1/4 c All Purpose Flour
3 T Extra Virgin Olive Oil
2 c Diced Onion
2 T Minced Garlic
6 c Low Sodium Beef Broth
2 c Chopped Carrots
2 c Diced Russet Potatoes
1 c Diced Celery
1 T Tomatoe Paste
2 Bay Leaves
1 t Worcestershire
1/2 c Cold Water
2 T Cornstarch
1 1/2 t Kosher Salt
1 t Black Pepper

Toss beef chunks woth flour. Heat 1 T oil on a large pot over medium-hugh heat. Sear beef in two batches until it's browned on all sides, adding another T oil as needed. Remove beef to plate, cover. Add remaining T oil and saute onions and garlic for about 2 minutes. Deglaze pot with 1/2 c broth, scraping up browned bits. Add remaining broth, thyme, tomato paste, bay leaves, worcestershire, and beef. Simmer about 1/2 - 3/4 of an hour, then add in carrots, potatoes, and celery. Continue to simmer for another 3/4 - 1 hour until beef is tender. Whisk together water and cornstarch, stir into stew. Boil stew 1 minute, then remove pot from heat. Remove bay leaves and season stew with salt and peper. Serving size is 1 1/2 cups. Can be frozen in individual containers for 8 weeks.

Number of Servings: 6

Recipe submitted by SparkPeople user CASHEW56.