Ingredients
- 1 lb Beef Sirloin, cut into 1 inch pieces
- 3 tbsp All-Purpose Flour
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tsp Bellino Minced Garlic
- 1 3/4 cups Cento Beef Broth
- 1 cup White Onion, diced
- 1/2 tsp Dried Thyme Leaves, crushed
- 1 Cento Bay Leaves
- 1/4 tsp Cento Ground Black Pepper
- 2 cups Whole Baby Carrots, halved
- 2 medium Russet Potatoes, peeled and diced into 2 inch cubes
- 1/4 cup Warm Water
Directions
Season beef as desired and coat with 1 tablespoon flour. In a 6-quart sauce pot, heat oil over medium-high heat. Add beef and cook until well browned, stirring often. Add garlic and cook for 1 minute, then stir in broth, onion, thyme, pepper and bay leaf. Bring to a boil then reduce heat to low, cover and cook for 1 ½ hours. Add carrots and potatoes, cover and cook for another 30 minutes or until beef is fork-tender. In a small bowl, combine remaining flour and water, stirring until smooth, then add mixture to sauce pot and turn burner up to medium-high heat. Cook and stir until stew boils and thickens. Serves 6.
