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


  1. 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.
  2. 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.
  3. 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.
  4. 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)