This stew is slow-cooked and fork tender. A favorite of the guests of the Lucky Silver Mine Restaurant in Silver Dollar City, Branson, MO.
2 Tbsp. vegetable oil
1 1/2 lbs. boneless beef chuck steak, cut into 1-inch pieces
3/4 cup onion, chopped
1 clove garlic, minced
3 Tbsp. all-purpose flour
1 (14-oz.) can beef broth
1/4 cup tomato puree
1 bay leaf
1 1/2 cups carrots, rough chopped
1 cup celery, rough chopped
1 cup red sweet pepper, rough chopped
1 cup frozen pearl onions
1/2 cup frozen peas
1 1/2 tsp. hot pepper sauce
1/4 tsp. dried thyme, crushed
1/4 tsp. ground black pepper
Bread soup bowls (optional)
In 4-quart Dutch oven, heat oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Return all meat to Dutch oven. Add onion and garlic. Cook until onion is tender, stirring occasionally. Sprinkle flour over meat mixture. Cook and stir until flour is lightly brown. Stir in broth, tomato puree and bay leaf. Bring to boil; reduce heat to low and simmer for 1 to 1 1/2 hours or unti meat is tender. Remove and discard bay leaf.
In large saucepan, cook carrot, celery, sweet pepper and pearl onions, covered, in small amount of boiling salted water for 15 minutes or until tender. Drain.
Stir drained vegetables, frozen peas, hot pepper sauce, thyme and pepper into meat mixture, heat through. Season to taste.
Serve beef stew in bread bowls (if desired.)
Serves 6
