Provincial Beef Stew
– 2 tablespoons tomato paste
– 1 bay leaf
– 2 teaspoons dried thyme
– 4 large carrots, peeled and cut into 1-inch pieces
– 3 large potatoes, peeled and cut into 1-inch pieces
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Directions:
1. In a large bowl, toss the beef cubes with flour, salt, and pepper until well coated.
2. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set aside.
3. In the same pot, add the remaining olive oil. Add onions and garlic, and sauté until translucent.
4. Pour in red wine, scraping any browned bits off the bottom of the pot. Add beef broth, tomato paste, bay leaf, and thyme. Return the beef to the pot.
