Ingredients:
2 cloves garlic
1 medium onions
2 stalks celery
2 tablespoons olive oil
1 1/2 lbs beef round steak or 1 1/2 lbs sirloin
2 teaspoons tomato paste
1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
1 bay leaves
1 tablespoon fresh parsley, roughly chopped
salt and pepper
2 cups beef stock
1 cup red wine
1 1/2 cups sliced carrots
10 small new baby red potatoes, whole,unpeeled
1 cup frozen peas
2 teaspoons potato starch or 2 teaspoons cornstarch
Directions:
Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned.
Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes.
While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve.
Servings: 4
Time preparation: 25 min.
Time total: 60 min.