Preparation 15 min
Cooking 1 h 40 min
530 calories per serving
260 g stewing beef cubes, of about 2 cm
2 1/2 tbsp white flour (all purpose) 18 g
1 1/2 tbsp canola oil 23 mL
2 cloves garlic, minced
1 1/2 cup beef broth 375 mL
1 tbsp tomato paste 15 mL
1/2 tbsp sugar 6 g
1/2 tbsp Worcestershire sauce 8 mL
1/2 sprig rosemary, fresh 3 g
1 bay leaf 0.1 g
1/2 onions, coarsely chopped 100 g
1 stalk celery, cut into 1 cm pieces 70 g
1 1/2 potatoes, peeled then cut into 1 cm pieces 300 g
1 carrots, peeled then cut into 1 cm pieces 100 g
1 tbsp butter, unsalted 14 g
1 pinch salt [optional] 0.1 g
ground pepper to taste
1 tbsp Italian parsley, fresh, chopped 5 g
Cut the beef into 2 cm cubes, if not already cubed, then dredge the cubes in flour.
Heat the oil in a large pot over medium-high heat. Add the beef cubes and sauté until they are browned on all sides, about 5-6 min. Mince the garlic, then add it to the pot. Add the broth, tomato paste, sugar,Worcestershire sauce, rosemary sprig(s), and bay leaves. Stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low, cover and simmer 1 h, stirring occasionally.
Meanwhile, prepare the vegetables : coarsely chop the onions; cut the celery stalks into 1 cm pieces; peel the potatoes and carrots, then cut them into 1 cm pieces.
Melt the butter in another large pot over medium heat. Add the vegetables and sauté until they are golden, about 20 min, with occasional stirring. Add the vegetables to the beef stew. Continue to simmer, uncovered, until the beef and vegetables are very tender, about 40 min. Season with salt and pepper. Discard the bay leaves and rosemary sprig(s), sprinkle with the chopped parsley, then serve.(*) If the stew is too liquid, remove some of the excess broth and serve it separately as a soup.