Recipe by patriciafulda
This stew is cooked in the juice and contents of one 28 oz. can of whole tomatoes; water never touches this stew!
- 1 1⁄2 lbs beef stew meat, cut in 1 1/2-inch squares
- 1 medium yellow onion, peeled and diced
- 5 medium yellow onions, peeled and cut in half
- 5 medium all purpose potatoes, peeled and cut in quarters
- 6 medium carrots, peeled, cut lengthwise, and then cut in 3-inch segments
- 1 (28 ounce) canwhole italian tomatoes with juice
- 2 beef bouillon cubes
- 2 sprigs fresh parsley
- 1 medium bay leaf
- 1⁄4 teaspoon thyme
- 1 tablespoon cornstarch, mixed with
- 3 tablespoons water
- 2 tablespoons butter (not margarine)
Directions See How It's Made
- Film the bottom of a 6 quart or larger heavy kettle or Dutch oven and sear stew meat at highest possible temperature until all sides are completely browned. Remove meat from pan.
- Reduce heat, adding more oil if necessary, and cook diced onion over medium heat until translucent but not browned. Return meat to pan. Add all ingredients except carrots, potatoes, cornstarch, and butter, and bring mixture to a boil. Reduce heat to medium simmer (a low boil). Cover and cook 10 minutes.
- Add carrots and potatoes, maintain the medium simmer, and cook covered another 50 minues until meat and vegetables are fork tender.
- Remove meat and vegetables to a serving bowl. Add cornstarch mixed with water to remaining sauce and cook over medium heat until sauce is translucent. Off heat, stir in butter enrichment. Pour sauce over stew in serving bowl. Allow to cool 5 minutes to enrich the taste of the stew.