A flavorful, traditional stew - lean meat simmered with vegetables in an aromatic broth.
Author: Recipe courtesy of Idaho Potato Commission
Serves: 6 person(s)
Preparation Time: 10 mins
3 cup peeled, cut in half, then thinly sliced onions
2 cup peeled, cut carrots (1-inch in length)
1 pinch each of salt and black pepper, to taste, divided
12 sprigs fresh thyme or 1 1/2 tsp dried thyme
0.90 kg boneless, lean beef blade steaks or lamb chops, trimmed
342.86 g prepared, reduced-sodium beef broth
1 1/2 cup fresh chopped parsley
In a 3-quart heavy pot with a lid, arrange half of the potatoes, onions and carrots. Season with salt and pepper. Top with 6 sprigs of fresh thyme or 3/4 teaspoon of dry thyme. Place the meat on top of the vegetables and add the remaining potatoes, onions and carrots. Season with salt, pepper and remaining thyme. Add beef broth and 1 cup water.
Cover and cook for 2 1/2 hours until the meat and potatoes are fork-tender.
Discard the thyme sprigs if using fresh thyme and if necessary, season with salt and pepper. Garnish with fresh chopped parsley and serve.
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