2 tablespoons extra virgin olive oil
1 cup flour
1½ teaspoons kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1½ teaspoons paprika
2lbs stew beef
8 ounce can tomato sauce
1 pound red potatoes, diced
1 pound baby carrots, cut in half
4-6 cups beef broth
2 teaspoons gravy master
In a gallon size resealable bag, combine flour, ½ teaspoon salt, ½ teaspoon pepper and all paprika. Set aside.
In a large heavy bottom pot, heat oil over medium heat. Add beef to flour mixture in resealable bag a handful at a time. Shake to cover beef. Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, brown on all sides. Continue adding beef and turning cooked pieces, remove any pieces that are fully cooked and place in your upside down pot lid.
Once all beef is browned, put it all back into the pot. Add tomato sauce, potatoes, carrots, 1 teaspoon salt, ½ teaspoon pepper, gravy master and add enough beef broth to cover beef and vegetables.
Cover and cook 25-30 minutes, until stew is thickened and veggies are tender.
Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
