Sunday, January 13, 2008

Beef Stew


3/4 teaspoon coarse salt, divided

1/2 teaspoon Watkins pepper, divided

1 pound boneless flank steak, cut into small chunks

1/4 cup all purpose flour

3 teaspoon olive oil, divided

1 1/2 cups coarsely chopped red onion

8 ounces sliced white mushrooms

3 cups Watkins beef broth

4 teaspoons tomato paste

3-4 large thyme sprigs

1 large bay leaf

1 pound baby white potatoes, unpeeled, cut in quarters

8 ounces baby carrots

4 teaspoon finely chopped parsley


In a heavy zip lock bag place the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Close and shake to incorporate all ingredients together. Add meat to bag and shake to completely coat the meat. Add 2 teaspoons of oil to a large Dutch oven. Heat over high heat until oil is hot. Add meat and brown about 3 minutes per side. Remove meat. Add onions and mushrooms to oil. Cook until onion is soft about 5 minutes. Add broth, tomato paste, salt and pepper. Whisk until all ingredients are combined. On medium high heat bring mixture to a boil. When begins to boil add bay and thyme. Continue boiling until it becomes a rapid boil. Add potatoes, carrots and meat to boiling liquid. Reduce heat to medium, cover and simmer approximate 15 minutes. Remove bay leaf and thyme before serving.

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