Home-style Beef Stew

Here's what you need

2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds stew meat, cut into smaller pieces if desired
1 medium yellow onion, diced
1 clove garlic, minced
4 ounces tomato paste
4 cups low sodium beef broth or stock
2 tablespoons Worcestershire Sauce
1 teaspoon sugar
2 large carrots, peeled and diced
2 large stalks celery, chopped
1 large turnip, peeled and diced
2 tablespoons parsley, chopped fine
Grated parmesan cheese for garnish
Mashed potatoes for serving

Here's what you do

Heat the olive oil over medium heat in a large soup or stock pot. Add the butter. Once melted, add the stew meat in batches. Season with salt and pepper and sear on all sides to brown. Transfer to a plate with a slotted spoon.

Add the onion and the garlic to the pot. Cook 4 to 5 minutes until golden and translucent, stirring constantly so the garlic doesn't burn. Add the tomato paste to the garlic and onions. Stir around until melted. Pour in the beef broth, Worcestershire sauce, and sugar. Bring mixture to a boil then reduce heat to low and cover. Simmer for one and a half to two hours, stirring occasionally. 

Add the carrots, celery, and turnip. Season again with salt and pepper. Cover the pot and allow to simmer 30 more minutes. At this point the stew should be nice and thick. If it is too thick, thin out with a few tablespoons of beef broth. 

Stir in the parsley and serve over mashed potatoes in big bowls. Sprinkle with additional parsley and Parmesan cheese, for garnish. 

If you made the stew ahead of time, allow to cool completely after adding in the parsley. Then, transfer to a big Tupperware or covered Pyrex dish. Refrigerate until ready to serve. Heat the stew in a big pot on the stove top until hot and steamy throughout.