Beef Stew

Ingredients

• 2 pounds bottom round

• ½ pound butter-divided

• 1 onion, diced

• 2 stalk celery, diced

• 2 carrots, diced

• ½ cup tomato paste

• 1 ¼ cup beef broth

• ½ pound of flour

• 2 cooked potatoes, diced

• 1 ¾ tsp thyme

• 1 ¾ tsp marjoram

• 2 tsp garlic powder

• 1 bay leaf

• Salt and pepper to taste

• 4 ounces fresh peas

Directions

1. Trim and dice the bottom round. Clean and dice the vegetables, set aside the meat and vegetables in separate bowls

2. In a large stock pot over medium heat, melt the first ¼ pound of the butter

3. Roll the beef in the flour and brown on all sides in the melted butter-remove onto a plate

4. Add the second ¼ pound of the butter and the diced vegetables to the pan and sauté until soft, season with a bit of salt and pepper

5. Add the tomato paste and stir well, scraping the pan of any bits that are stuck to the bottom

6. Return the browned meat to the pan-stir well, add the rest of the flour and make a roux in the pan

7. Pour in broth, bay leaf, marjoram, thyme salt, pepper, and garlic powder-mix well

8. Bring to a boil, cover, and reduce heat. Simmer uncovered, for 45 minutes to an hour or until beef is tender, stirring occasionally

9. Add the diced cooked potato to the pot, and stir into mixture, cooking until everything is tender

10. Add peas and stir well