Farmhouse Beef Stew

Ingredients

• 2 pounds stewing beef
• 3 tablespoons vegetable or canola oil
• 6 cloves garlic (minced)
• 1 large onion (or 2 small onions)
• 3 large carrots
• 2 pounds baby potatoes
• 8 ounces button mushrooms
• 6 cups beef stock
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 1 teaspoon sugar
• 6 sprigs of fresh thyme (or 2 teaspoons of dried thyme)
• 2 bay leaves
• 3 tablespoons corn starch
• 3 tablespoons chopped fresh parsley to garnish

Instructions

1. 1

   Peel and cut the carrots into 1 inch cubes. Wash the potatoes, and clean the button mushrooms.

2. 2

   Peel and cut the onions into eighths.

3. 3

   Mince the garlic cloves.

4. 4

   Season the beef with salt and pepper. Heat half the oil in a large stewing pot. Add one third of the beef and brown on all sides. Remove from pot and repeat with the remaining two batches of beef. Set the beef to the side.

5. 5

   Add the remainder of the oil to the pot. Add the onions and garlic and sweat for 2 minutes.

6. 6

   Add the carrots and potatoes and toss with the onions to coat in oil. Sweat for a further 2 minutes.

7. 7

   Return the beef to the vegetables in the pot.

8. 8

   Add the beef broth, the tomato paste, sugar and worcestershire sauce. Add the thyme and bay leaves. Bring to a boil then reduce to a low heat and simmer for one hour.

9. 9

   Add the mushrooms. Simmer for an additional hour.

10. 10

    Make a slurry by blending the cornstarch and 3 tablespoons of cold water. Stir into the stew. Increase the heat to medium and simmer for a further 10 minutes to thicken the broth. Remove the thyme and bay leaves before serving.

11. 11

    Serve in bowls with a side of rustic bread.