YIELD Makes 6 servings
|1‑1/2||pounds beef for stew, cut into 3/4-inch cubes|
|3||tablespoons all-purpose flour|
|1/2||teaspoon black pepper|
|2||tablespoons vegetable oil|
|1||cup Beef Stock (recipe) or canned beef broth|
|1||can (16 ounces) whole tomatoes, cut-up, undrained|
|1||clove garlic, minced|
|1||tablespoon Worcestershire sauce|
|1/2||teaspoon dried thyme leaves|
|1/4||teaspoon dried basil|
|2||potatoes, peeled and cut into 1/2-inch pieces|
|1||cup frozen pearl onions|
|2||carrots, cut into 1/2-inch pieces|
|2||stalks celery, cut into 1/2-inch pieces|
|Onion rings and fresh herb leaves for garnish|
- Place meat in large bowl; sprinkle with flour, salt and pepper. Toss lightly to coat. Heat oil in 5-quart Dutch oven over medium-high heat. Add meat; brown, stirring frequently.
- Add Beef Stock, tomatoes with juice, garlic, bay leaf, Worcestershire, thyme and basil; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1-1/2 hours, stirring occasionally.
- Increase heat to medium. Add potatoes, onions, carrots and celery; heat until boiling. Reduce heat to low; simmer, uncovered, 30 minutes or until meat and vegetables are tender.
- Ladle into bowls. Garnish, if desired.
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