Prep Time: 0:25
Total Time: 1:00
Servings: 6
Total Time: 1:00
Servings: 6
Ingredients:
| 3 | tablespoons Organic Valley European-style Cultured Butter |
| 1 | tablespoon all-purpose flour |
| 2 | Organic Boneless Sirloin Steak (cut into 1" pieces) |
| 6 | cloves garlic (minced) |
| 4 | cups beef stock |
| 2 | tablespoons tomato paste |
| 1 | tablespoon honey |
| 1 | tablespoon Worcestershire sauce (Annie's) |
| 1 | teaspoon thyme (crushed) |
| 1/2 | teaspoon tarragon |
| 1/4 | teaspoon sage |
| 2 | bay leaves |
| 1/2 | teaspoon black pepper |
| 1/2 | teaspoon paprika |
| 1/4 | teaspoon cayenne pepper |
| 3 | pounds potatoes (Yukon Gold, cut into 1/2" pieces) |
| 1 | large onion (chopped) |
| 2 | cups carrots (1/4" dice) |
| 2 | tablespoons fresh parsley |
| 12 | ounces beer (optional) (Guinness) |
Instructions:
- Heat 2 tablespoons
Organic
European-style Cultured
Butter in heavy large pot
over medium heat. Dredge
beef pieces in the flour and
saute until brown on all
sides, about 5 minutes. Add
garlic and saute 1 minute.
Add beef stock, beer (optional - please know that the alcohol will evaporate), tomato paste, honey, Worcestershire sauce, herbs and spices. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt the remaining 1 tablespoon Organic Unsalted Cultured Butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
Discard bay leaves. Tilt pan and spoon off any fat.
Nutrition Information:
470 Calories, 18g Fat (35.3% calories from fat), 21g Protein, 54g Carbohydrate, 6g Dietary Fiber, 71mg Cholesterol, 1554mg Sodium. Exchanges: 3 Grain(Starch), 0 Lean Meat, 1 1/2 Vegetable, 0 Fat, 0 Other Carbohydrates.
