Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yields: 4
1 lb Stew Beef, cut into 1” cubes
1 tsp Marcum Italian Seasoning
2 tbsp Medeiros Vegetable Oil
2 med. Onions, quartered
2 Garlic Cloves, minced
2 tbsp Ginger Evans All-Purpose Flour
2 tbsp Pickwell Farms Tomato Paste
1 (14.5 oz.) can Marcum Beef Broth
1 Marcum Bay Leaves
2 Carrots, peeled and cut into 1”-long pieces (about 1 cup)
2 med. Potatoes, peeled and cut into 1’ cubes (about 2 cups)
Marcum Salt & Ground Black Pepper
1
Season beef with Italian seasoning and a few pinches of salt and pepper. Heat oil in a 6-quart saucepot over medium-high heat. Add cubed beef and brown on each side, about 6 minutes. Remove beef.
2
Add onions and garlic into saucepot and cook for 1-2 minutes. Sprinkle in flour and stir for 1 minute. Stir in tomato paste and cook for another minute.
3
Add in broth and bay leaf and heat to a boil. Return beef to the saucepot and reduce to low heat. Cover and cook for 90 minutes.
4
Add carrots and potatoes to saucepot and cook, covered, for 25 minutes or until vegetables are tender. Remove and discard bay leaf.
Ingredients
1 lb Stew Beef, cut into 1” cubes
1 tsp Marcum Italian Seasoning
2 tbsp Medeiros Vegetable Oil
2 med. Onions, quartered
2 Garlic Cloves, minced
2 tbsp Ginger Evans All-Purpose Flour
2 tbsp Pickwell Farms Tomato Paste
1 (14.5 oz.) can Marcum Beef Broth
1 Marcum Bay Leaves
2 Carrots, peeled and cut into 1”-long pieces (about 1 cup)
2 med. Potatoes, peeled and cut into 1’ cubes (about 2 cups)
Marcum Salt & Ground Black Pepper