Ingredients:
- 2 pounds stewing beef (we also recommend chuck roast or short ribs)
- 2 tablespoons vegetable oil
- 3 large onions
- 2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
- 6 medium potatoes, cut to the size of small stones
- 2 large carrots, cut to the size of bottle corks
- 5 cloves garlic1 tablespoon plus
- 1 teaspoon salt
Thickener:
- 4 tablespoons flourpinch of sugar
- 1 tablespoon soy sauce
- 1 cup water
Directions:
- Finely mince the garlic and half of one of the onions.
- Heat the cooking oil in a large pot.
- Add the garlic and onions and brown.
- Add the beef and salt and sautee until beef is thoroughly browned.
- Add tomato sauce and enough water to cover the beef.
- Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).
- Meanwhile, cut the remaining onions into wedges (six to an onion).
- Add the potatoes to the pot and again bring to a boil.
- Replace the lid and simmer another half hour.
- Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.
- Mix the thickener ingredients in a small bowl.
- Make sure to get all the lumps out.
- Bring the stew back up to a boil.
- Add thickener, stirring constantly until well combined.
- Simmer another 10 minutes.
- Serve on plates over steaming hot white rice.
- Follow RecipesDream
- Follow @us
