INGREDIENTS

2 tablespoons olive oil

Salt and freshly ground

1 large onion, finely

black pepper to taste

chopped

8 ounces carrots, peeled and

2 cloves garlic, minced

cut diagonally into 1-

1 bay leaf

inch chunks

2 pounds beef bottom

6 ribs celery, cut diagonally

round or sirloin, cut into

into 1-inch chunks

1-inch cubes

ó small onions, 1 to 1½

1 can (8 ounces) tomato

inches in diameter, peeled

sauce

but left whole

2 to 3 cups beef broth,

2 large potatoes, peeled and

preferably homemade

cut into ½/-inch cubes

1 teaspoon Worcestershire

1 box (10 ounces) frozen

sauce

peas

Frieda’s beef stew

Prep Time	
 Cook Time	
 Passive Time

Servings

INSTRUCTIONS

1. Heat the olive oil in a large stew pot or Dutch oven over medium-high heat. Add the large onion, the garlic, and bay leaf; sauté until soft and translucent, 7 to 10 minutes. Remove from the pot and set aside.

2. Add the beet to the pot in two batches and sear until browned on all sides, 7 to 8 minutes per batch. Return the sautéed onion mixture to the pot along with the tomato sauce and just enough broth to cover the meat. Season with Worcestershire, salt, and pep-per. Reduce the heat to a simmer, cover the pot, and cook 30 minutes, stirring occasionally.

3. Add the carrots, celery, small onions, and potatoes to the pot.

Add enough beef broth to cover the vegetables. Cover and continue to simmer, stirring occasionally, until the vegetables are tender, 1¼ to 1½ hours. If the stew seems dry at any point, add more beef broth or even a splash of wine. Add the peas 5 minutes before serving and stir to incorporate and heat through.

4. Serve the stew ladled into shallow soup bowls. Freda likes to serve Bisquick-style biscuits as an accompaniment.

Makes 4 servings