A beef stew is always a good choice for parties because you can throw all the ingredients together in a pot and leave it to cook. Pair it with steamed rice or buttered pasta for a hearty meal.
Prep Time: 15 mins
Cooking Time: 2 hrs
- 2 tablespoons canola oil
- 150 grams italian sausage, sliced
- 350 grams beef brisket, sliced into 1 1/2-inch cubes
- 1/4 cup all-purpose flour, seasoned with salt and pepper
- 2 tablespoons white onions, chopped
- 2 teaspoons garlic, chopped
- 2 tablespoons celery, sliced
- 1 bay leaf
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons tomato paste
Heat oil in a large, heavybottomed Dutch oven or casserole over medium-high heat. Cook sausage until browned, about 1 minute per side. Remove from pot and set aside.
Dredge beef in seasoned flour, shaking off excess. Sear beef in the same pot until browned, about 2 to 3 minutes per side. Remove beef from pot; set aside.
Add onions, garlic, celery, bay leaf, rosemary, and thyme to the same pot; sauté for 2 minutes. Add tomato paste and sauté for 2 minutes. Add tomato paste and sauté for 1 minute. Add 1 to 2 cups beef stock or enough to submerge meat. Return beef to pot and bring to a boil. Lower heat and simmer for 1 hour.
Add sweet potatoes, carrots, and sausage; continue simmering for 15 minutes. Add squash then bring to a boil. Add zucchini, beans, and beef bouillon cube; simmer for 2 to 4 minutes. Season with salt and pepper. Add potato starch mixture if you want the sauce thicker, and simmer for 1 to 2 minutes. Sprinkle parsley on top.