One Hour Beef Stew

• 2 cloves garlic
• 1 medium onion
• 2 stalks celery
• 2 tablespoons olive oil
• 1 1/2 lbs beef round steak or 1 1/2 lbs sirloin
• 2 teaspoons tomato paste
• 1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon fresh parsley, roughly chopped
• salt and pepper
• 2 cups beef stock
• 1 cup red wine
• 1 1/2 cups sliced carrots
• 10 small new baby red potatoes, whole,unpeeled
• 1 cup frozen peas
• 2 teaspoons potato starch or 2 teaspoons cornstarch

1. Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned.
2. Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes.
3. While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve.

garlic, onion, stalks celery, olive oil, beef round steak, tomato paste, fresh thyme, bay leaf, fresh parsley, salt, beef stock, red wine, carrots, red potatoes, frozen peas, potato starch

Taken from www.food.com/recipe/one-hour-beef-stew-73800 (may not work)