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Serves: 4 |
Prep Time: 45 minutes |
Cook Time: 2+ hours |
| 1/3 cup plus 1 tbsp all-purpose flour, divided |
| 2.5 lbs Joyce Farms Aberdeen Angus beef (chuck roast or skirt steak, cut into 1-inch cubes |
| 3 tablespoons olive oil, divided |
| 3 medium onions, chopped |
| 3 garlic cloves, minced |
| 4 cups reduced-sodium beef broth (or make your own using our heritage beef bones) |
| 2 medium potatoes, peeled and cubed |
| 4 medium carrots, cut into 1-inch pieces |
| 1 cup frozen peas |
| 1 tsp salt |
| 1 tsp dried thyme |
| 1/2 tsp pepper |
| 1/2 tsp Worcestershire |
| 2 tbsp water |
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1. Place 1/3 cup flour in a large, resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. |
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2. In a Dutch oven, brown beef in batches, in 2 tbsp oil. Remove and set aside. In the same pan, sauté onions in remaining oil until tender. Add garlic; cook 1 minute longer. |
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3. Add broth, stirring to loosen browned bits from pan. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. |
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4. Add potatoes and carrots; cover and cook for 20 minutes. Stir in peas; cook 5-10 minutes longer or until vegetables are tender. |
| 5. Add seasonings and Worcestershire sauce. Combine remaining flour with water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. |
