Traditional Braised Beef Stew

Name: Traditional Braised Beef Stew
Ingredients: 2 tbsp (30 mL) olive or vegetable oil; 2 lb (1 kg) Stewing Beef Cubes; ¼ cup (50 mL) all-purpose flour; 2 garlic cloves, minced; 1 large onion, cut lengthwise into eighths; 1 cup (250 mL) beef stock; 28 oz (796 mL) can diced plum tomatoes; 2 tbsp (30 mL) EACH Worcestershire sauce and balsamic vinegar; 1 tsp (5 mL) dried thyme (or 4-5 sprigs of fresh thyme); 1 bay leaf; ½ tsp (2 mL) EACH salt and pepper; 2 carrots, cut into 1-inch (2.5 cm) chunks; ½ lb (250 g) scrubbed mini potatoes, quartered; Chopped fresh parsley

Traditional Braised Beef Stew was pinched from <a href="http://www.beefinfo.org/Default.aspx?ID=10" target="_blank">www.beefinfo.org.</a>

INGREDIENTS

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2 tbsp (30 mL) olive or vegetable oil

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2 lb (1 kg) Stewing Beef Cubes

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¼ cup (50 mL) all-purpose flour

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2 garlic cloves, minced

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1 large onion, cut lengthwise into eighths

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1 cup (250 mL) beef stock

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28 oz (796 mL) can diced plum tomatoes

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2 tbsp (30 mL) EACH Worcestershire sauce and balsamic vinegar

•

1 tsp (5 mL) dried thyme (or 4-5 sprigs of fresh thyme)

•

1 bay leaf

•

½ tsp (2 mL) EACH salt and pepper

•

2 carrots, cut into 1-inch (2.5 cm) chunks

•

½ lb (250 g) scrubbed mini potatoes, quartered

•

Chopped fresh parsley

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