Beef Stew

SERVINGS: 12   TIME: 2 hours 20 minutes

INGREDIENTS:

• 3 lb stewing beef
• 1 cup all-purpose flour
• 1 teaspoon pepper
• 4 tablespoon butter
• 4 tablespoon olive oil
• 6 onions, cut into eights
• 6 leeks (white part only), sliced thinly
• 10 cloves garlic, minced
• 2 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 bay leaf
• 2 can beef broth (undiluted)
• 2 cup water
• 1 cup sherry
• 8 carrots, cut into large pieces
• 2 can tomatoes (undrained)
• 8 parsnips, cut into large pieces
• 2 can whole peeled potatoes 
• Salt and pepper 

DIRECTIONS:

1. Trim excess fat from meat; cut into 1½ inch cubes. In large bowl, combine ½ cup of flour with pepper; add meat and toss to coat.
2. In a large heavy saucepan or Dutch oven, heat butter and oil over medium high heat. Brown beef in batches; set aside on plate.
3. Add onions, leeks, and garlic; cook, stirring, for 3-5 minutes or until softened. Add oregano, basil, bay leaf and remaining ½ cup flour. Cook, stirring, for 30 seconds.
4. Pour in beef broth, water, and sherry, stirring to scrape up brown bits from bottom of pan; bring to boil. Return meat to pan along with carrots and tomatoes; reduce heat and simmer, covered, for 1 hour.
5. Add parsnips and potatoes and cook, partially covered, for 45-60 minutes or until meat and vegetables are tender. Discard bay leaf. Season to taste with salt and pepper.

NOTES:

SOURCE: Canadian Living