Delicious Beef Stew Per Multiple Requests

Nor'easter Beef Stew



2 pounds of Beef Stew meat

> Salt and Pepper to taste

1 tablespoon olive oil

3 large onions, coarsely chopped

2 bay leaves

1 teaspoon thyme

2 ounces of tomato paste

2 cups baby carrots, cut into halves

2 teaspoons minced garlic

6 red potatoes, peeled, cut into quarters

2 (15-ounce) cans low-sodium beef broth or consomme

1 cup water

2 tablespoons Chinese black vinegar or Worcesterhire sauce

> parsley for garnish



Season the beef with salt and pepper. Heat the olive oil in a 6-quart pot over the medium heat. Add the beef. Saute for 10 minutes or until browned on all sides. Remove from the pot with a slotted spoon. Add the onions, bay leaves and thyme to the beef drippings. Saute for about 10 minutes or until the onions are tender. Add the tomato paste, carrots, and garlic. Saute over medium-high heat for 3 minutes. Stir in the beef, potatoes, broth, water, and vinegar. Bring to a boil. Reduce the heat to low. Simmer, covered for 1 1/2 hours or until the beef is fork-tender, stirring occasionally. Remove and discard the bay leaves. Garnish with parsley.

If you like a thicker gravy then use about 2 TBS of cornstarch with water to thicken it.

It really is sooooooooooo good. Bon Appetite.



Serves 4 to 6

Last time I made it, I doubled it and it made almost too much. We've now had it for dinner 3 nights in a row and I'm sick of it by now.