Prep Time: 20 minutes

Cook Time: 2 hours

Serving: 4 people

A Word From The Cook

“Hearty – the full meal deal”

Ingredients

• 2 1/2 lbs Stewing Beef
• 2 Tbsp Vegetable Oil (divided)
• 3 Tbsp Corn Starch
• 6 Cups Beef Stock – divided (reduced Sodium)
• 1 Tbsp Worcestershire Sauce
• 1 Tsp Rosemary (dried)
• 1 Tsp Parsley (dried)
• 1 Tsp Thyme (dried)
• 2 Bay Leaves
• 1 1/2 Cups Mushrooms (quartered)
• 2 large Carrots (diced into 1 inch pieces)
• 2 stalks Celery (diced into 1 inch pieces)
• 1 large Onion (cut into large dice)
• 2 cloves Garlic Minced
• 2 Potatoes (diced into 1 inch pieces)
• 1/2 Cup Peas

Instructions

1. Braise the stewing beef in a skillet with 1 Tbsp of vegetable oil.
2. When browned, add the corn starch to coat the braised beef.
3. While beef is browning, add 1 Tbsp of vegetable oil and the mushrooms to an oven proof roasting pan, and sauté until browned.
4. Add the braised beef and 4 cups of the beef broth, Worcestershire sauce, Rosemary, Parsley, Thyme and Bay Leaves to the roasting pan and stir to combine.   Let boil, then reduce heat to medium / low and simmer for 45 minutes.
5. Remove from heat, add the carrots, celery, potatoes, onions and garlic to the stock along with the remaining 2 cups of broth.   Mix well, cover and cook in oven for 1 hour.
6. With 15 minutes remaining, remove the cover, add the peas and continue to cook for balance of 1 hour.
7. Remove from oven, let stand covered for 15 minutes then serve with a baguette.