1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut
into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley
PREPARATION:
Heat oil in weighty huge pot over medium-high intensity. Add meat and sautΓ© until brown on all sides, around 5 minutes. Add garlic and sautΓ© 1 moment. Add meat stock, tomato glue, sugar, thyme, Worcestershire sauce and inlet leaves.
Mix to consolidate. Carry blend to bubble. Decrease intensity to medium-low, then, at that point, cover and stew 60 minutes, mixing once in a while.
In the mean time, soften spread in one more enormous pot over medium intensity. Add potatoes, onion and carrots. SautΓ© vegetables until brilliant, around 20 minutes. Add vegetables to meat stew. Stew uncovered until vegetables and hamburger are exceptionally delicate, around 40 minutes.
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