2 lbs. beef tips
1/4 cup flour for dredging
2 tbsp. butter
1 tbsp. canola oil
1 medium onion, diced
3 garlic cloves, minced
5 cups beef broth
1 tbsp. Worchestershire sauce
5 sprigs fresh thyme leaves, scraped off the stems
2 tbsps. tomato paste
10 small red potatoes cut in half
5-7 med. size carrots, cut 1-2 inches
1 tsp. paprika
Salt and pepper to taste
Dredge the beef tips into the flour, shake off excess and set aside.
Heat butter and oil in dutch oven over medium heat. Add half the beef and brown all sides. Remove and repeat the step with the rest of the beef.
Add the chopped onion, turn the heat to low . . . .
Stir often until onion is tender and translucent.
Add the minced garlic and stir 3 minutes
Add the broth to the onions an garlic
Add the Worchestershire sauce
Add the thyme leaves
Add the tomato paste
Add the paprika
Add a pinch of salt
and pepper. Stir and simmer for 5 minutes.
Now add the cooked meat and stir.
Cover and simmer for 2 - 3 hours. Check often to stir. Add water if liquid gets low.
Add the cut potatoes and carrots. Simmer covered for another 30 minutes or until carrots are tender. Take a cups of the broth mix it in a bowl with 2-4 tablespoons of flour. Stir briskly with a whisk and pour back into the pot. Simmer for another 10 minutes until it has thickened. (I took pictures of this step but for some reason they didn't come through).
Finally sprinkle on the parsley and stir.
Serve with anything you want. We chose dinner rolls.
What better way than to spend a chilly day enjoying a hearty bowl of beef stew watching football. Hubby loves it as long as it's thick, almost as thick as gravy. He loves the big chunks of meat, potatoes and carrots too. It was a quick weekend, I can't believe it's come to an end. I hope you had a blessed weekend and savored every moment.