Beef and Vegetable Stew

– 1 tablespoon vegetable oil – 1 pound cubed beef stew meat, trimmed – 1 onion, thinly sliced – 1 (6 ounce) can tomato paste – 1 (14.5 ounce) can low fat, low sodium beef broth – 3 potatoes, cubed – 1 cup chopped carrots – 1 teaspoon dried thyme – ¼ teaspoon crushed red pepper flakes

Ingredients

In a big pot, heat the oil over medium-high heat. It will take about 10 minutes of cooking after adding the beef until it is cooked on all sides.

Put the onion and tomato paste in the same pot. Cook and stir for about 5 minutes, until the onion is soft.

Put the beef back in the pot and add the meat broth. Lower the heat, cover, and let it cook for about an hour and a half to two hours, or until the meat is soft.

Put in the carrots, potatoes, thyme, crushed red pepper flakes, rosemary, and bay leaf. Cover and cook on low heat for 45 minutes. If the stew gets too thick, add some water.

Put in the carrots, potatoes, thyme, crushed red pepper flakes, rosemary, and bay leaf. Cover and cook on low heat for 45 minutes. If the stew gets too thick, add some water.

Before you serve, take out the bay leaf and rosemary plant. Have fun.