Comforting Beef Stew

Name: Comforting Beef Stew
Ingredients: 2 pounds beef stew meat; 1 teaspoon salt; 3/4 teaspoon pepper; 3 tablespoons canola oil; 1 tablespoon butter; 1 medium onion, chopped; 2 garlic cloves, minced; 1/4 cup tomato paste; 4 cups beef broth; 3 tablespoons all-purpose flour; 3 tablespoons water; 5 medium carrots, cut into 1/2-inch pieces; 3 medium turnips, peeled and cubed; 2 tablespoons minced fresh parsley

14 ingredients

4 steps

Ingredients

2 pounds beef stew meat
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons canola oil
1 tablespoon butter
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup tomato paste
4 cups beef broth
3 tablespoons all-purpose flour
3 tablespoons water
5 medium carrots, cut into 1/2-inch pieces
3 medium turnips, peeled and cubed
2 tablespoons minced fresh parsley

Directions

1

Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
2

In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
3

In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley.
4

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.