Ingredients
- 2 lbs. round steak or London broil, cut into 1″ cubes
- 8 cloves minced garlic
- 3 Tbsp. olive oil
- 2 Tbsp. salt
- 1 tsp. pepper
- 6 carrots, peeled, sliced into 1 – 2″ pieces
- 10 russet potatoes, peeled and cut into 2″ cubes
- 2 cups sliced celery, with the leaves chopped up
- 2 large onions, quartered
- 1 bunch Italian flat-leaf parsley, chopped
- at least 12 oz. of tomato paste
- at least 4 cups of water
Instructions
- In a large, deep, heavy pot, brown the meat cubes in the olive oil.
- Add the garlic when the meat is browned (do not burn the garlic).
- Add the tomato paste and the water.
- Cook the meat for approximately 45 minutes.
- Add all of the vegetables and more water if it is too thick.
- Add the parsley.
- Cook until potatoes are ‘al dente’ and NOT mushy, about 20 minutes.
- At this point you can serve the stew or allow to set for a half hour. It’s even better the next day.
- Always taste and change ingredients and amounts to satisfy your preferences!
- Serve with a green garden salad, hot biscuits or sourdough rolls (with lots of soft butter) to sop up the broth/sauce.