Beef Stew

Name: Beef Stew
Ingredients: 3 Tablespoons Olive Oil; 1 Tablespoon Butter; 2 pounds Stew Meat; 1 whole Onion, Diced; 3 cloves Garlic, Minced; 4 cups Chicken Stock; 1 Tablespoon Worcestershire Sauce; 2 Tablespoons Tomato Paste; 1/2 teaspoons Dried Thyme Leaves; 1 whole Bay Leaf; 1/2 teaspoons Salt; Ground Black Pepper; 4 whole Carrots, Washed, Peeled And Sliced; 4 whole Potatoes, Cut To Bite Size; 3 stalks Celery, Sliced; Minced Parsley

16 ingredients

4 steps

Ingredients

3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Stew Meat
1 whole Onion, Diced
3 cloves Garlic, Minced
4 cups Chicken Stock
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
1/2 teaspoons Dried Thyme Leaves
1 whole Bay Leaf
1/2 teaspoons Salt
Ground Black Pepper
4 whole Carrots, Washed, Peeled And Sliced
4 whole Potatoes, Cut To Bite Size
3 stalks Celery, Sliced
Minced Parsley

Directions

1

Heat ollive oil and butter in a Dutch oven over medium high heat. Brown the meat in multiple batches to avoid overcrowding the pan. Remove each batch to a plate.
2

Reduce heat to medium and add onion and garlic. Cook 2-3 minutes until onion is brown. Add stock, Worcestershire sauce, tomato paste, thyme, bay leaf, salt and pepper. Bring to a boil. Cover and simmer for 2 hours, checking occasionally.
3

After 2 hours, stir in carrots, potatoes, and celery. Add more stock if you want it brothier. Cover and simmer 15-25 minutes until vegetables are tender. Taste and adjust seasoning as desired.
4

Sprinkle parsley over the top and serve with crusty bread.