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Prep Time: 5 Minutes Cook Time: 95 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Ingredients:
olive oil |
1 cup onions, diced medium |
2 cups carrots, chopped |
1 cup celery, chopped |
6 cloves garlic, smashed |
2 tablespoons cornstarch |
2 cups beefsteak tomatoes, chopped |
1/2 teaspoon turmeric |
1/2 teaspoon red pepper flakes |
1 1/2 pounds stew beef, cubed |
24 ounces beef stock |
salt and pepper |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
1. In a large stew pot over medium-high heat, add 4 tablespoons olive oil. Add onions, carrots, celery, garlic, cornstarch, tomatoes, turmeric, and red pepper flakes. Saute for 5 to 7 minutes.
2. Add the stew beef and the beef stock. Add salt and pepper to taste. Reduce heat and let stew simmer for 1 hour 30 minutes. Stir periodically. Serve hot.
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