Beef and Vegetable Stew

Good and hearty, especially on those chilly days!

• Ready In: 2 hrs 25 mins
• Serves: 6-8

Ingredients

• 2  lbs beef stew meat
• 1⁄4 cup all-purpose flour
•  salt and pepper, to taste
• 1  lb onion
• 3  tablespoons  vegetable oil
• 3  cups beef broth
• 2  tablespoons tomato paste
• 1  bay leaf
• 1  lb carrot
• 1  lb potato
• 1  lb parsnip
• 1⁄2 lb  frozen peas (2 cups)

Directions

1. Wipe and trim the meat and cut into 1 1/2" cubes. Season the flour with the salt and pepper and toss the pieces of meat until evenly coated. Peel and slice the onions.
2. Heat the oil in a heavy based saucepan and fry the onions until transparent. Add the meat and fry until browned all over. Then add the remaining flour.
3. Gradually add the beef broth and bring to a boil, stirring constantly. Add the tomato paste, bay leaf, and season with a little salt and pepper. Reduce heat, cover and simmer for 1 hour.
4. Meanwhile, scrape the carrots and peel the potatoes and parsnips. Cut all into bite-sized chunks and add to the meat. Cover and simmer for a further 30 minutes.
5. Taste and adjust seasonings. Stir in peas and simmer for another 10 minutes, then serve.