Beef Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 1/2 lbs lean beef, cut in 1-inch cubes
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can beef broth
• 1 (14 1/2 ounce) can diced tomatoes
• 2 tablespoons tomato paste (optional)
• 2 bay leaves
• 1 teaspoon dried basil
• 2 tablespoons dried parsley
• 3 dashes tabasco sauce (hot chili pepper sauce)
• 2 teaspoons kitchen bouquet (browning and seasoning sauce)
• 2 rutabagas, peeled and cut in 1-inch pieces
• 4 carrots, peeled and cut in 1-inch pieces
• 4 -6 potatoes, cut in 1-inch pieces
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 cup frozen green pea
• 14 1/2 ounces pearl onions
• 3 tablespoons cornstarch
• 14 1/2 ounces beef broth

Recipe

• 1 using a 6-8 quart kettle, brown the beef cubes in olive oil.
• 2 meanwhile, mince the garlic and add it to the pot.
• 3 add canned tomatoes, 1 can of beef broth, seasonings, kitchen bouquet, and rutabagas. simmer, covered, for 1/2 hour.
• 4 throughout the cooking process, add water as needed to cover meat and veggies.
• 5 add the carrots and continue simmering, covered for 1/4 hour.
• 6 meanwhile, scrub the potatoes and peel them or not, according to your preference. cut them into 1-inch cubes.
• 7 add the potatoes, frozen vegetables, and pearl onions to the pot and continue simmering for about another 1/2 hour, until the potatoes are tender but not soft.
• 8 empty the 2nd can of beef broth into a bowl and whisk in the corn starch.
• 9 stir the cornstarch mixture into the stew. bring the stew to a gentle boil, stirring frequently, until the cornstarch mixture is no longer milky-colored and the liquid in the pot has thickened slightly.
• 10 if you prefer a thicker stew, mix 1 tablespoon additional cornstarch with 1/4 cup cold water and repeat step 9 until it reaches the desired consistency.
• 11 serve in bowls, with hot french rolls or fresh homemade bread on the side.