A lovely tender and tasty beef stew.
Beef stew
1.5 lbs (700g) boneless chuck steak (braising meat)
1 large onion
2 bayleaf
1 tsp dried thyme
4 large potatoes
3 carrots
1 parsnip or root parsley
1 tbsp all-purpose flour
2 cups beef broth
Dice the meat and potatoes, chop the onion. Heat a little butter in a frying pan over high heat. Cook onion until soft
and translucent. Pour into a Dutch oven. Brown the meat in batches until golden brown. Season with salt and pepper.
In the last batch, sprinkle over the flour and stir. Pour the meat into the Dutch oven. Add broth, bay leaf and thyme.
Bring to boil and let the meat simmer for 45min-1 hour until meat starts to get tender.
Dice carrots and parsnips and add this to the pot together with the potatoes. Cook on low heat for 45 minutes until tender. Stir occasionally. Season with salt and pepper and sprinkle over some fresh thyme before serving
1.5 lbs (700g) boneless chuck steak (braising meat)
1 large onion
2 bayleaf
1 tsp dried thyme
4 large potatoes
3 carrots
1 parsnip or root parsley
1 tbsp all-purpose flour
2 cups beef broth
Dice the meat and potatoes, chop the onion. Heat a little butter in a frying pan over high heat. Cook onion until soft
and translucent. Pour into a Dutch oven. Brown the meat in batches until golden brown. Season with salt and pepper.
In the last batch, sprinkle over the flour and stir. Pour the meat into the Dutch oven. Add broth, bay leaf and thyme.
Bring to boil and let the meat simmer for 45min-1 hour until meat starts to get tender.
Dice carrots and parsnips and add this to the pot together with the potatoes. Cook on low heat for 45 minutes until tender. Stir occasionally. Season with salt and pepper and sprinkle over some fresh thyme before serving
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