Hearty Beef Stew - LHJ

Recipe Ingredients

2 teaspoons	10ml	Minced garlic
1 1/2 teaspoons	7.5ml	Salt
2 lbs	908g / 32oz	Beef round steak - trimmed of all fat
		Cut into 1-inch cubes
3 cups	187g / 6.6oz	Finely chopped onions
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Freshly ground pepper
16 oz	454g	Whole tomatoes in juice
2 tablespoons	30ml	Tomato paste
2 lbs	908g / 32oz	Small red potatoes - halved or quartered
2 lbs	908g / 32oz	Carrots - cut in 1 1/2-inch
1 lb	454g / 16oz	White mushrooms - trimmed and
		Quartered
10 oz	284g	Frozen peas - thawed

Recipe Instructions

Heat oven to 325F.

With flat side of knife, crush garlic with salt to make a paste.

In heavy Dutch oven, combine garlic paste, beef, onions, thyme and pepper.

Cover and roast 1 1/2 hours. Stir in tomatoes and their juice, tomato paste, potatoes, carrots and mushrooms; cook 1 to 1 1/2 hours, until meat and vegetables are tender. Remove from oven; stir in peas.

Prep time: 50 minutes Cooking time: 2 1/2 to 3 hours

NOTES : NOTES: No browning necessary--the meat and onions are cooked slowly without adding liquid--so use your heaviest pot with a tight-fitting lid to keep the moisture in.

Source:
LHJ Recipes

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