What could be more tantalizing than a good plate of stew. Double cook and freeze.
* Ingredients :
° 2 tbsp. (30 ml) olive
° 2 lb (s) (1 k) stewing beef cubes
° ¼ cup (s) (50 mL) all-purpose flour
° 2 garlic cloves, minced
° 1 large onion, cut into eighths lengthwise
° 1 cup (s) (250 mL) beef broth
° 28 oz (796 mL) tomatoes
° 2 tbsp (30 mL) EACH – Worcestershire sauce and balsamic vinegar
° 1 C. (5 mL) dried thyme (or 4 to 5 sprigs)
° 1 bay leaf
° ½ tsp. (2 ml) salt and pepper
° 2 carrots, cut to 1-inch (2.5 cm) pieces
° ½ lb (s) (250 g) small scraped potatoes, quartered
° chopped fresh parsley
Heat the oil in a Dutch oven over medium high heat until it is very hot. Brown the beef in 4 batches, Reserve the beef and sprinkle with flour.
Add the garlic and onions to the pot and cook, 3 to 4 minutes, until the onions are tender, adding more oil as needed. Add the broth, and deglaze.Add the reserved beef, tomatoes, Worcestershire sauce, vinegar, thyme, salt, pepper and bay leaf.Simmer, covered, on the stove or in the oven at 160 ºC (325 ºF) for one hour until the meat is tender. Add the vegetables and cook an additional 30 to 40 minutes, until the vegetables are cooked through. Garnish every plate with choè parsley.