2 pounds beef stew meat, cut into 1 ½-inch cubes and patted dry
2 tablespoons whole-wheat flour
kosher salt and freshly ground pepper to taste
3 tablespoons olive oil, divided
4 cups low-sodium vegetable broth
1 medium onion, chopped
2 medium tomatoes, diced
1 tablespoon fresh thyme leaves, or 2 teaspoons dried
6 carrots, peeled, halved lengthwise, cut into 1-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
1/4 cup parsley leaves, minced
In large bowl, toss beef cubes with flour, salt and pepper.
Warm 1 tablespoon oil in large, heavy saucepan.
Add half of the meat in a single layer without crowding the pan.
Brown on all sides, about 5 to 7 minutes.
Remove beef and transfer to a bowl.
Add 1/4 cup of the broth to pot and stir with a wooden spoon, scraping loose any browned bits on the bottom of the pan.
Transfer cooking liquid to bowl with meat.
Repeat cooking procedure with another 1 tablespoon oil and remaining meat.
Add remaining 1 tablespoon oil to pot over medium-low heat.
Add onion and cook 5 minutes, stirring occasionally.
Return reserved beef and juices to the pan.
Add remaining broth, tomatoes and thyme.
If necessary, add water to cover.
Increase heat and bring to a boil.
Reduce heat to medium-low, cover and simmer 1 hour.
Add carrots and potatoes to pan.
Let simmer, covered, 45 minutes or until beef is very tender and vegetables are cooked through.
Add water, if needed, to bring stew to desired consistency.
Serve hot with biscuits and garnish with parsley.
– See more at: http://www.freshfromflorida.com/Recipes/Entrees/Homemade-Beef-Stew#sthash.mxKMKYoJ.dpuf