*INGREDIENTS
°1/4 cup vegetable oil
°1 1/4 pound beef stew, cut into 1-
°pieces of thumb
°6 large cloves garlic, chopped
°8 cups canned beef stock or beef stock
°2 tablespoons tomato paste
°1 tablespoon sugar
°1 tablespoon dried thyme
°1 t Worcestershire sauce
°2 bay leaves
°2 t butter
°3 pound russet potatoes, peel, cut
°1/2 inch pieces (about 7 cups)
°1 onion, chop
°2 cups 1/2 inch carrots, peeled
°2 t chop fresh parsley
* Methods
Heat oil in a large saucepan on medium to high. Add the meat and sauté until golden brown on all sides, about 5 minutes. Add the garlic and sauté for 1 moment. Add the meat broth, tomato paste, sugar, thyme, Worcestershire sauce and starter leaves.
Mix to consolidate. Bubble the mixture. Reduce the heat to medium-low, then cover and simmer for 60 minutes, stirring occasionally.
Meanwhile, soften in another large saucepan on medium. Add the potatoes, onion and carrots. Sauté the vegetables until shiny, about 20 minutes. Add the vegetables to the stew. Cook uncovered until vegetables and hamburger are exceptionally delicate, about 40 minutes.
Arrange the leaves straight. Tilt the container and spoon out the fat. (Can be ready for up to 2 days. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Stew before serving.) Transfer the stew to the serving bowl. Sprinkle with parsley and serve.
ENJOY!
