Traditional Braised Beef Stew
|2 tbsp (30 mL)||olive or vegetable oil|
|2 lb (1 kg)||Top Grass Stewing Beef Cubes|
|¼ cup (50 mL)||all-purpose flour|
|2||garlic cloves, minced|
|1||large onion, cut lengthwise into eighths|
|1 cup (250 mL)||beef stock|
|28 oz (796 mL)||can diced plum tomatoes|
|2 tbsp (30 mL)||EACH Worcestershire sauce and balsamic vinegar|
|1 tsp (5 mL)||dried thyme (or 4-5 sprigs of fresh thyme)|
|½ tsp (2 mL)||EACH salt and pepper|
|2||carrots, cut into 1-inch (2.5 cm) chunks|
|½ lb (250 g)||scrubbed mini potatoes, quartered|
|Chopped fresh parsley|
- Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
- Add garlic and onion to pot; cook 3 to 4 minutes until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire sauce, vinegar, thyme, salt, pepper and bay leaf. Bring to a simmer.
- Simmer covered, on stove-top or in 325°F (160°C) oven for 1 hour until beef is fork tender. Add vegetables; cook 30 to 40 minutes or until vegetables are tender. Remove and discard bay leaf. Garnish each serving with some chopped parsley.
Slow-cooker Version: After Step 2, transfer mixture with carrots and potatoes to 24-cup (6 L) slow-cooker. Cook, covered, on LOW for 8 hours.
Beef Stew Provençal Version: Add 8 oz (250 g) button mushrooms when cooking garlic and onions. Substitute dry red wine for stock. Use thyme (as above) or substitute herbes de Provençe for thyme. Instead of potatoes and carrots, use 2 cups (500 mL) cut green beans and 1/2 cup (125 mL) black olives (pitted and halved).