Old Fashioned Beef Stew

Ingredients

Scaled for your household (8 portions) · original serves 8

• Beef stew meat2 lb
• Cornflour4 tbsp
• Salt1 tsp
• Black Pepper¼ tsp
• Olive oil2 tbsp
• Garlic cloves2
• Tomato puree (paste)2 tbsp
• Beef stock4 cup
• Worcestershire sauce¼ cup
• Potatoes1½ lb
• Brown onion10 oz
• Carrots4
• Celery4
• Granulated Sugar1 tsp
• Basil½ tsp
• Dried Oregano½ tsp
• Flat-leaf parsley½ tsp
• Paprika½ tsp
• Ground allspice¼ tsp
• Cold Water¼ cup

Method

1. 1

   Dust 2 pounds beef stew meat with 2 tablespoons cornstarch; then season with 1 teaspoon salt and 1/4 teaspoon black pepper.

2. 2

   In a roomy pot or Dutch oven, heat 2 tablespoons olive oil on medium-high heat. stir in the seasoned beef; then sear for about 5 minutes, until all sides are browned, stirring frequently.

3. 3

   Mix in 2 cloves minced garlic; then 2 tablespoons tomato paste. Cook for about 1-2 minutes until fragrant.

4. 4

   Pour in 4 cups beef broth; then 1/4 cup Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom. stir in 1 1/2 pounds red potatoes (diced), 10 ounces pearl onions, 4 medium carrots (peeled and sliced), and 4 medium celery ribs (sliced). scatter in 1 teaspoon granulated sugar, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried parsley, 1/2 teaspoon paprika, and 1/4 teaspoon allspice. mix to mix together.

5. 5

   Bring the stew to a boil over high heat, then reduce the heat to low. put the lid on; then simmer for 90 to 120 minutes, giving it an occasional mix, until the beef is tender.

6. 6

   In a small bowl, mix the remaining 2 tablespoons of cornstarch with 1/4 cup cold water. mix until completely dissolved. Slowly pour the cornstarch mixture into the stew, stirring constantly. Cook on low heat for a few more minutes, until the stew thickens.

7. 7

   Taste; then adjust the seasoning with more salt and pepper if necessary. Serve hot.