Ingredients

• 900 gms (2 lbs) Beef stew meat
• 960 mls (4 cups) Potatoes
• 480 mls (2 cups) Carrots
• 1 Onion, large
• 960 mls (4 cups) Beef broth
• 2 tbsps Tomato paste
• 2 tbsps Worcestershire sauce
• 2 Garlic cloves
• 1 tsp Salt
• 1 tsp Pepper
• 240 mls (1 cup) Flour
• 2 tbsps 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