Soup & Stew
2 hours 30 minutes
Melissa's Corporate Chefs
1/4 cup Vegetable Oil
1 1/4 pounds Stew Beef, cut into 1 inch pieces
6 cloves Organic Garlic, roasted and minced
8 cups Beef Stock
2 tablespoons Tomato Paste
1 tablespoon Sugar
1 tablespoon Thyme, chopped
1 tablespoon Worcestershire Sauce
2 Bay Leaves
2 tablespoon Butter
3 pounds Dutch Yellow® Potatoes, cut into 1/2 inch pieces (about 7 cups)
1 Organic Yellow Onion, chopped
2 cups Organic Carrots, peeled and diced 1/2 inch
2 tablespoons Italian Parsley, chopped
Heat oil in large stockpot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes.
Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Cool slightly.
Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.
Transfer stew to serving bowl. Sprinkle with parsley and serve.