Ok, I got this recipe at my school in Culinary arts and decided to make it this weekend while I was visiting at my Grandmother's house. This does take about 3 hours to make... Depending on how prepared you are lol..
1/4 cup Vegetable oil
1 1/4 lbs stew meat (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 thyme
1 tablespoon worcestershire sauce (sp?)
2 bay leaves
2 tablespoons butter (1/4 of a stick)
3 lbs Russet potatos, peeled and cut into 1/2 inch pieces
1 large onion, chopped
2 cups - 1/2 inch pieces peeled carrots
2 tablespoons chopped fresh parsley
Ok, Heat the oil in a large POT over MEDIUM-HIGH heat. Add the BEEF and saute until brown on all sides, about 5 minutes for me. Add the GARLIC and saute for 1 more minute. Add the BEEF STOCK/BROTH, TOMATO PASTE, SUGAR, THYME, WORCESTERSHIRE SAUCE, BAY LEAVES, and PARSLEY. Stir to combine and bring it to a BOIL. REDUCE HEAT to MEDIUM-LOW, then cover and SIMMER 1 HOUR STIRRING OCCASIONALLY.
Meanwhile, MELT the BUTTER in another LARGE PAN over MEDIUM HEAT. Add the POTATOES, ONION and CARROTS. SAUTE vegetables until golden brown, about 20 MINUTES. Add vegetables to the beef stew. SIMMER uncovered until vegetables and beef are very tender about 40 MINUTES. Get rid of the BAY LEAVES and TILT pan and spoon off fat. Cool slightly and serve!
Well, hope yall enjoy. Please tell me if you like it.
Have a great one!!
Oyeah, if you have any suggestions or if you did anything different, let me know so I can try it!
