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1/4 cup vegetable oil
1 1/4 pounds London Broil, cut into 1- inch pieces
6 large garlic clives, minced
8 cups beef stock or canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dired thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2- inch pieces (about 7 cups)
2 cups 1/2-inch pieces peeled carrots
2 cups onions- peeled & chopped
2 table sppons chopped fresh parsely
Heat oil in heavy large pot over medium- high heat. Add beef and saute until brown on all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil.
Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat.
Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.
1 1/4 pounds London Broil, cut into 1- inch pieces
6 large garlic clives, minced
8 cups beef stock or canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dired thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2- inch pieces (about 7 cups)
2 cups 1/2-inch pieces peeled carrots
2 cups onions- peeled & chopped
2 table sppons chopped fresh parsely
Heat oil in heavy large pot over medium- high heat. Add beef and saute until brown on all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil.
Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat.
Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.
