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Yield: 8 Servings
Ingredients: 3 large carrots salt & pepper 1.5 lbs stewing beef 8 cups beef broth 2 tbsp olive oil ^^ CLICK TO READ FULL INGREDIENTS ^^
Instructions:
First step is Dice all vegetables to desired size.
And then, In a dutch oven, heat oil over medium high heat. Season beef generously with salt and pepper. In small batches, brown the beef cubes on all sides (this is so that the beef stays tender in the stew). When all the beef is browned set it aside. Put the diced onions in the pot and another tbsp of oil if the pot is dry. Allow the onion to cook down and caramelize (a sprinkle of salt helps this process along). After the onions have softened, add in the tomato paste to cook out as well, stirring continually for 3 minutes. Finally, add the cubed beef back into the pot along with the beef stock. Use a wooden spoon to scrape the bottom of the pot and lift any brown bits that are stuck down there to add even more flavour. Cover the pot and allow the beef to cook in the broth for 20 minutes. Add the vegetables, barley, Worcestershire, soy, garlic, thyme, and parsley. Cover and cook for 40 minutes. If the end results are not a thick as you’d like (I like it thicker) combine the water and cornstarch and add it to the soup.Cook uncovered for 15 more minutes. Enjoy!
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