Ingredients:

2 Tbsp. Butter

2 lbs Steak, cubed

1/2 tsp. ground Black Pepper

2 tsp. dried Thyme or Rosemary

3 tsp. dried Parsley

2 tsp. Minced Garlic

6 cups of beef stock

5 large carrots, chopped

3 large Yukon potatoes, chopped

1 large onion, chopped

2 Tbsp. Worcestershire sauce

2 Tbsp. corn starch + 2 Tbsp. cold water



Directions:

1. In a Dutch oven over medium heat, melt the butter & sear steak on all sides. Add the ground pepper, thyme, minced garlic and 4 cups of the beef stock. Simmer on low for an hour, covered.

2. Add carrots, potatoes, & onions along with Worcestershire sauce. Add final 2 cups of beef stock. Meanwhile in a small bowl, combine the cornstarch & 2 Tbsp. of cold water until the starch is completely dissolved & then stir it into the stew broth. Cover & simmer on low for another hour.

I'm a Charleston, SC based food photographer experienced in preparing & styling recipes for magazines, websites, & cookbook publishers - remotely out of my kitchen studio. Click below to see samples of my work: