adapted from Roblin, Lynn & Bev Callaghan: “Suppertime Survival”. Suppertime Survival, Toronto, 2005. Used with permission
%u2153 cup (75 mL) all purpose flour
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
4 lb (2 kg) lean stewing beef, cubed
2 tbsp (25 mL) vegetable oil (divided)
2 cups (500 mL) sliced onions
1 can (10 oz/284 mL) reduced-salt condensed beef broth
1 can (5 ½ oz/156 mL) tomato paste
1 ½ cups (375 mL) water
1 tbsp (15 mL) minced garlic
2 tsp (10 mL) dried thyme leaves
2 bay leaves
4 cups (1 L) chopped vegetables (about 1 ½ lb /750 g)
peeled baby carrots, or chopped regular carrots, parsnips, or turnip, or a combination)
Place flour, salt and pepper in a large plastic sealable bag. Add beef cubes; seal bag. Shake until beef is coated with flour mixture. Set aside.
In a large Dutch oven, heat 1 tbsp (15 mL) of the oil over medium high heat. Add ¼ of beef cubes; brown on 2 sides. Remove from pan. Add 1 tsp (5 mL) oil to pan and add ¼ of beef cubes. Repeat twice more, until all the beef has been browned.
Add onions to pan. Cook for 2 to 3 minutes.
Add beef back to pan along with beef broth, tomato paste, water, garlic, thyme and bay leaves. Bring to a boil; reduce heat and simmer, covered, for 1½ hours.
Add carrots or other vegetables. Simmer for 1 more hour, removing cover for last ½ hour of cooking time. Remove bay leaves.