This is "Hands Down" the best I've ever made! The thyme is what sets it appart. The garlic will end up very mild. Use less if you like. (I have now edited the recipe to include corn starch to thicken the broth. This of course is optional)
- 1⁄4 cup vegetable oil
- 1 1⁄4 lbs stewing beef, cut into 1 inch pieces
- 1 garlic, bud peeled and cut the cloves into large chunks
- 8 cups beef stock or 8 cups canned beef broth
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 3⁄4 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 3 lbs potatoes, peeled and cubed . 5 inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups carrots, peeled and cubed, . 5 inch pieces
- 2 tablespoons chopped fresh parsley
- 2 tablespoons cornstarch
- Heat oil in heavy large pot over medium-high heat.
- Add beef and sauté 1 minute uncovered.
- Add beef stock, tomato paste, sugar, thyme, worcestershire sauce and bay leaves.
- Stir to combine and bring to a boil.
- Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
- Meanwhile, melt butter in another large pot over medium heat.
- Add potatoes, onion and carrots.
- Sauté vegetables until golden, about 20 minute.
- Add vegetables to beef stew.
- (Optional) mix corn starch in 1 or 2 tablespoons cold water. Add to stew and stir thoroughly to thicken broth.
- Simmer uncovered until vegetables and beef are very tender.
- Discard bay leaves, let cool then tilt pan and spoon off fat.
- Can be made in morning or day before.
- Heat, sprinkle with parsley and serve.