BEEF STEW

~ Amanda's Plate

2 T. olive oil
2 T. butter
1 1/2 lb. stew meat
2 c. chopped onions
3 cloves garlic, minced
4 c. vegetable or beef stock
2 T. tomato paste
1 t. sugar
2 T. Worcestershire sauce
1 T. kosher salt
1 t. pepper
1/2 t. fresh thyme
1/2 t. cayenne
1 1/2 c. chopped carrots
1 1/2 c. chopped celery
2 c. chopped turnips

Heat olive oil and butter in stew pot over medium-high heat. Once butter is melted, add meat and sear on each side, then remove meat from pot.

Add onion and garlic to pot and cook until onions are translucent. Stir in stock, tomato paste, sugar, Worcestershire sauce, salt, pepper, thyme, and cayenne. Return meat to pot and turn heat to low. Cover and simmer for one hour.

Add carrots, celery, and turnips to pot. Simmer for 30 minutes or until sauce has thickened a bit and vegetables have cooked through.

Notes: This is the first stew I ever made and it's great. The only changes I make are to sub potatoes for the turnips because I always have them on hand and only use 1/4 teaspoon of cayenne. The original recipe, which is linked at the top of this post, suggests serving the stew over mashed potatoes. I don't want to double up on potatoes, so I serve it over rice or with buttermilk biscuits with chives and black pepper or cracked wheat and honey bread.