February 10, 2009

Sunday Beef Stew

2 pounds lean beef (preferably tenderloin) cubed
2 Tbsp. Olive oil
2 Tbsp. butter
4 cups beef broth
1 Tbsp. Worcestershire sauce
1 clove garlic, peeled
2 bay leaves
1 pkg. Lipton beefy onion soup mix
1 medium onion, diced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
3 large carrots, sliced
3 ribs celery, chopped
1 sm. can sliced mushrooms
2 Tbsp. cornstarch
1/4 cup water

Lightly dredge beef in flour, shake off excess. Heat oil and butter in Dutch oven. Add beef, sear quickly browning on all sides. Remove from pan and set aside. Add onions and small amount of beef broth to deglaze pan. Add celery, carrot and garlic. Saute 2 minutes and add remaining ingredients. Bring to a boil and then cover and cook on medium low until veggies are crisp tender. Remove 2 cups broth, mix water and cornstarch until smooth then add to reserved broth, stirring quickly. Return broth and meat to pot. Simmer until slightly thickened. Served with crispy French bread.

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