Nor'easter Beef Stew
- Yield: 4 to 6 servings
- 2pounds beef stew meat
- Salt and pepper to taste
- 1tablespoon olive oil
- 3large onions, coarsely chopped
- 2whole bay leaves
- 1teaspoon thyme
- 2ounces tomato paste
- 2cups baby carrots, cut into halves
- 2teaspoons minced garlic
- 6 red potatoes, peeled, cut into quarters
- 2cans (15 ounce) low-sodium beef broth or consomme
- 1cup water
- 2tablespoons Chinese black vinegar or Worcestershire sauce
- Parsley for garnish
- Season the beef with salt and pepper. Heat the olive oil in a 6-quart pot over medium heat. Add the Beef. Saute for 10 minutes or until browned on all sides. Remove from the pot with a slotted spoon.
- Add the onions, bay leaves and thyme to the beef drippings. Saute for about 10 minutes or until the onions are tender. Add the tomato paste, carrots and garlic. Saute over medium-high heat for 3 minutes.
- Stir in the beef, potatoes, broth, water and vinegar. Bring to a boil. Reduce the heat to low. Simmer, covered, for 1 1/2 hours or until the beef is fork-tender, stirring occasionally.
- Remove and discard the bay leaves. Garnish with parsley.
Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston’s Distinctive Neighborhoods (The Junior League of Boston 2007)