Ingredients

• 2 pounds Beef stew meat
• 4 cups Potatoes
• 2 cups Carrots
• 1 large Onion
• 4 cups Beef broth
• 2 tablespoons Tomato paste
• 2 tablespoons Worcestershire sauce
• 2 cloves Garlic
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 cup Flour
• 2 tablespoons Oil

Instructions

1. In a large pot, heat oil over medium-high heat.
2. In a bowl, toss beef with flour until coated.
3. Brown the beef in the hot oil for about 5 minutes.
4. Add onions and garlic, cook until fragrant.
5. Stir in tomato paste, Worcestershire sauce, salt, and pepper.
6. Pour in beef broth and bring to a simmer.
7. Cover and cook on low heat for 1.5 hours.
8. Add potatoes and carrots, cover and cook for an additional 30 minutes or until vegetables are tender.
9. Adjust seasoning if needed and serve hot.

Notes

• Serve hot for best taste
• Leftovers can be stored in the refrigerator for up to 3 days