I make this stew every year for our family Christmas party. We love it and eat every bite! Don’t you love how soup warms you up on cold days.
1/4 cup canola oil
2 1/2 pound beef chuck stew meat, cut into 1 inch cubes
1 large onion or 1 teaspoon onion powder
3 tablespoons butter
1/4 cup flour
8 cups beef broth
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
3 baby carrots, diced
4 large potatoes, diced
1 cup frozen peas
salt and pepper
Put oil and 1 1/2 tablespoons of butter in a large pot, heat at medium-high. Season beef with salt and pepper and add to the pot in a single layer. Brown beef on all sides. Repeat if needed until all beef in browned. Remove beef to a plate. Add onion and the other half of butter to the pot and cook until caramelized. Sprinkle onions with flour and combine well. Slowly stir in beef broth,Worcestershire sauce, and tomato paste (diluted in 1 cup of warm water). Return beef to pot. Bring to a boil then simmer for 1 1/4 hours.
Add carrots and potatoes. Return to boil and then simmer for 40 minutes. Add frozen peas and cook for about 5 minutes. Let cool a little before serving. Stew will be very hot. Serves 6 to 8