Hearty Beef Stew with Carrots and Potatoes

Ingredients:

1. 2 pounds boneless beef chuck, cut into 1 1/2 inch pieces
2. 2 teaspoons salt
3. 1 teaspoon ground pepper
4. 2 teaspoons garlic powder
5. 2 tablespoons From Olives & Grapes Garlic Flavored Olive Oil
6. 2 tablespoons From Olives & Grapes Neapolitan Herb Dark Balsamic Vinegar
7. 4 cups beef broth
8. 5 large carrots, peeled and cut into 1-inch chunks
9. 1 pound small red potatoes, cut in half
10. 1 small can 6 oz of tomato paste
11. 1/2 cup cornstarch

Directions:

1. Season the beef with salt, pepper, garlic powder, and 2 tablespoons of From Olives & Grapes Neapolitan Herb Dark Balsamic Vinegar
2. Turn on the stove to medium-low. In a heavy pot, heat 1 tablespoon of From Olives & Grapes Garlic Flavored Olive Oil
3. Sear the meat until the pieces are brown on both sides.
4. Transfer meat to the large plate and set aside.
5. Carefully add 1 tablespoon of From Olives & Grapes Garlic Flavored Olive Oil to a hot pot.
6. Add potatoes and carrots- sauté until they are brown on both sides.
7. Add tomato paste and cook for a few minutes.
8. Return beef with juice to the pot. Sprinkle the cornstarch and stir with a wooden spoon until it is dissolved.
9. Add 4 cups of beef broth.
10. Stir to loosen any brown bits from the bottom of the pan.
11. Cover the pot and braise for about 2 hours.
12. Serve hot with bread.
13. Alternatively, you can cook in a pressure cooker for about 15 minutes. Put the beef, potatoes, and carrots with the broth into the pressure cooker. Follow the directions on how to cook beef. Our pressure cooker cooked for about 15 minutes.

Recipe by Tina Nguyen. Photo by Tina Nguyen