Ingredients
2 pounds beef stew meat1 teaspoon salt3/4 teaspoon pepper3 tablespoons canola oil1 tablespoon butter1 medium onion, chopped2 garlic cloves, minced1/4 cup tomato paste4 cups beef broth3 tablespoons all-purpose flour3 tablespoons water5 medium carrots, cut into 1/2-inch pieces3 medium turnips, peeled and cubed2 tablespoons minced fresh parsley
Preparation
Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley.
