Beef Stew

Makes 8 cups; Total time about 1  1/2 hours

2 lb. beef stew meat

1/4 cup olive oil

2 cups onion, diced

2 tbsp garlic minced

2 tbsp tomato paste

1/4 cup all purpose flour

2 cups beef broth

2 cups chicken broth

2 fresh thyme sprigs

2 lb. potatoes, peeled, cubed

1 cup carrot chopped

1 cup frozen peas

1 cup savory cabbage, sliced

Brown beef in 2 tbsp of oil in a large pot over medium high heat, 8 minutes. Transfer beef to a bowl and set aside; reduce heat to medium.  Add 2 T. Oil and onion to the pot and sweat covered, until soft, 5 minutes. Stir garlic and tomato paste, and cook until it darkens, 2 minutes. Add flour, stir to coat, and cook 1 minute. Add both broths, beef and it's juices, and thyme. Bring to a simmer, reduce heat to low, cover, and simmer 1 hour. Stir in potatoes and carrots. Cook until potatoes are tender, 12 minutes, then add peas, cabbage, salt, and Pepper, simmer for 5 minutes.

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