Ingredients
1 lb beef stew meat, cut into chunks
1 Tbsp all-purpose flour
1 Tbsp olive oil, divided
3/4 lb potatoes (about 2-3), peeled and cut into chunks
3 carrots, sliced
1 medium onion, finely chopped
1 parsnip, sliced
1 clove garlic, crushed
1 Tbsp. tomato paste
1 cup Beef Broth
2 Tbsp Mayonnaise
Directions
1. Lightly coat beef with flour. Heat 1/2 Tbsp. oil in large, deep heavy-duty skillet or Dutch oven and brown beef over medium heat, turning occasionally. Remove beef and set aside.
2. Add remaining 1/2 Tbsp. oil to same skillet and cook potatoes, carrots, onion and parsnip, stirring occasionally, until golden, about 5 minutes.
3. Add garlic and cook 2 minutes, stirring occasionally. Reduce heat to medium, then stir in tomato paste,Beef Broth and Real Mayonnaise. Reduce heat to low and simmer covered, stirring occasionally, until beef is very tender, about 3 hours. Serve, if desired, with mashed potatoes and broccoli or your favourite salad.
