Beef Stew

Source: Miss Allie’s Kitchen

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total time: 1 hour 30 minutes

INGREDIENTS

• 1 lb beef stew meat
• 1 Tbs olive oil
• 2.5 cups peeled, diced russet potatoes
• 2 cups diced carrots
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tsp herbs de Provence or Italian seasoning
• 1 tsp salt
• ¾ tsp black pepper
• 1 15-oz can diced tomatoes
• 4 cups beef stock
• ½ tsp Worcestershire

DIRECTIONS

• In a heavy stock pot, heat olive oil over medium-high. Add the stew meat and saute until the edges start to brown, about 5 minutes. Remove from the pot and set aside.
• Lower the heat to medium and add the potatoes, carrots, onion, and garlic. Saute until softened, about 10 minutes.
• Stir in the herbs de provence, salt, and pepper, and cook for a minute longer.
• Add the diced tomatoes, beef stock, Worcestershire, and stew meat, and stir to combine. 
• Bring the stew to a boil, then cover the pot, reduce the heat to low, and let the stew simmer for 1 to 2 hours, until the meat is tender.
• Serve hot with anadama bread!