- 1/4 cup vegetable oil
- 1 1/4 pounds OF stew beef, cut into 1-
- inch pieces
- 6 large garlic cloves, minced
- 8 cups beef stock or canned beef broth
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons (1/4 stick) butter
- 3 pounds russet potatoes, peeled, cut
- into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots
- 2 tablespoons chopped fresh parsley
Oil should be heated in a heavy, large pot on medium-high heat. Add the meat and cook it for about 5 minutes, until it is browned on all sides. Add garlic and sauté 1 moment. Add meat stock, tomato paste, sugar, thyme, Worcestershire sauce, and inlet leaves.
Mix to consolidate. Blend to make bubbles. Turn the heat down to medium-low, then cover and let it cook for an hour, stirring it every now and then.
In the meantime, spread softening agent in one more big pot on medium heat. Add carrots, onions, and potatoes. Sauté vegetables until brilliant, around 20 minutes. Put some vegetables in the meat stew. Stew, uncovered, for about 40 minutes, or until the vegetables and hamburger are very soft.
Throw away the straight leaves. Tilt the container and scoop out the fat. (Can be ready in as little as two days. Kind of cool. Refrigerate uncovered until it’s cold, then cover and put it back in the fridge. Bring stew to a boil before serving.) Move stew to a bowl for serving. Serve with a sprinkle of parsley.