Basic Beef Stew
|Boneless beef stew meat||2 1⁄4 Pound|
|Freshly ground black pepper||To Taste|
|All purpose flour||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Beef broth||2 1⁄2 Cup (40 tbs)|
|Frozen pearl onions||10 Ounce, thawed (1 Box)|
|Baby carrots||2 Cup (32 tbs)|
|Parsnips||2 Medium, sliced 1/4 inch thick|
1. Sprinkle beef with salt and pepper, then dust with flour. In a 4-quart saucepot over medium heat, heat oil. Add half of beef and cook until browned all over, 6 to 8 minutes. Transfer beef to a plate. Repeat with remaining beef, then return first batch of beef to saucepot. Pour in broth and 1 cup water and bring to a boil, stirring often. Reduce heat to medium-low, cover, and simmer for 1 hour.
2. In a medium skillet over medium heat, melt butter. Add onions and cook, shaking pan occasionally, until golden, 4 to 5 minutes.
3. Add onions, carrots, and parsnips to saucepot and simmer until vegetables are tender, about 30 minutes. Season to taste.