Beef Stew

2TBS EVOO oil
2 pounds stew beef, cut into 1-inch pieces (coated in flour, use left over flour for slurry)
8 large garlic cloves, minced
5 cups beef stock or canned beef broth
1 Cup Red Wine
3 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
2 tablespoon Worcestershire sauce
2 bay leaves


4 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 8 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley

Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Deglaze pan with wine. 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.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Thicken with flour if desired.(Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve



Serving Size: Makes 9 12 oz servings

Number of Servings: 9

Recipe submitted by SparkPeople user LADYV2010.