2 lbs stewing beef (cut into 1- to 1-1/2 in. cubes)
1/2 tsp seasoned salt
2 tbsp olive oil
1-1/2 cups coarsely chopped yellow onions
1 cup chopped celery
2 tsp minced garlic
2 tsp herbes de Provence
2-1/2 cups reduced-sodium beef broth
2 tbsp tomato paste
2 tbsp balsamic vinegar
2 bay leaves
1 tsp sugar
1/2 tsp each salt and freshly ground black pepper
1 large thin-skinned potato (such as Yukon gold), unpeeled, cut into 3/4-in. pieces
1 large carrot, chopped
1 small sweet potato, peeled, but into 3/4-in. pieces
2 tbsp cornstarch
3/4 cup frozen green peas and 2 tbsp chopped fresh parsley
Instructions
Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt. Heat 1 tbsp olive oil in a large pot (preferably non-stick) over medium-high heat. Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned. Remove from pot and keep warm. Repeat with remaining 1 tbsp olive oil and beef cubes. Set browned beef aside.
Add onions, celery and garlic to same pot (you may add a bit more olive oil or 1/4 cup beef broth to pot if necessary to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes. Return beef cubes to pot and stir in herbes de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour, 15 minutes. (Make sure it's a low simmer and that mixture is not boiling or it will burn).
Stir in white potato and carrot. Cover and simmer for 25 more minutes, until vegetables are tender. Mix cornstarch with 2 tbsp water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thickened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes.
Originally Submitted
10/15/2009
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