Categories: dinner, soup

Ingredients

• 1/4 cup olive oil
• 1 1/4 pounds beef stew meat
• 6 cloves of garlic, minced
• 8 cups beef broth
• 3 T red wine vinegar
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons butter
• 3 pounds potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 onion, chopped
• 2 cups carrots, cut into half inch pieces
• Salt and Pepper
• 2 tablespoons parsley, chopped fresh

Directions

1. Heat olive oil in heavy large pot over medium-high heat.

2. Add beef and sauté until brown on all sides, about 5 minutes.

3. Add garlic and sauté 1 minute.

4. Add beef stock, red wine vinegar, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves.

5. Stir to combine.

6. Bring mixture to boil.

7. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

8. While the meat and stock is simmering, melt butter in another large pot over medium heat.

9. Add potatoes, onion and carrots.

10. Sauté vegetables until golden, about 20 minutes.

11. Add vegetables to beef stew.

12. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.

13. Discard bay leaves.

14. Tilt pan and spoon off fat.

15. Transfer stew to serving bowl.

16. Sprinkle with parsley and serve.

17. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

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