RICHARD’S BEEF STEW
5 pounds stew meat
Salt and pepper
Flour to coat
3 tablespoons olive oil
2 onions, chopped fine
1 6-ounce can tomato paste
2 cups low sodium beef broth
3 tablespoons soy sauce
1 pound peeled carrots, scrapped and cut into 1-inch pieces
2 turnips, peeled and cut into 1-inch pieces
1 pound red potatoes, diced into 1-inch pieces
1 1/2 teaspoons dried thyme
2 bay leaves
2 cups frozen peas
Season beef with salt and pepper, coat with flour.
Heat olive oil in heavy pot, add beef and cook until browned on all sides.
Add onions to skillet and continue cooking until golden brown.
Add tomato paste and cook for two minutes.
Add broth, soy sauce, chopped vegetables, thyme and bay leaves.
Bring to a boil; lower heat and simmer two hours or until beef is tender.
Add peas and continue simmering for another 30 minutes to an hour.
Remove bay leaves and season with additional salt and pepper to taste.
Phoenix Recipes
May 23, 2009
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