Beef Stew Kinda Night

• 2 pounds beef chuck cubed
• 1 onion large, chopped
• 1 pound baby carrots
• 2 green bell peppers diced
• 2 red bell peppers diced
• 1 pound red potatoes cubed
• 2 parsnips diced
• 1 tablespoon thyme
• 1 tablespoon garlic powder
• 4 cups vegetable broth
• 1 tablespoon worcestershire sauce
• 2 teaspoons gravy master
• 1 can tomato puree
• flour for dusting
• olive oil

1. Make sure you have all your vegetables prepped. Grab a heavy duty giant pot, like my trusty Le Creuset Dutch Oven, and heat it over medium high heat. Add enough olive oil to just coat the bottom of the pan.
2. In a dish, add the beef, season with salt and pepper and toss it in just enough flour to coat it lightly. In small batches brown the beef on the two largest sides of the meat. Set aside until all the meat is browned.
3. To the pot, with all the fabulous bits of flavor, add in the onions. Using a spoon, scrap up those yummy bits and work them into the onions. Add in the remaining vegetables. Stir in the garlic powder and thyme.
4. Add in the tomato puree, broth, gravy master and worcestershire sauce. Stir to incorporate. Add the beef back into the pot.
5. Ok, we've got everything in there now! Cook on low, with the lid on, for 2-3 hours, stirring occasionally. Take the lid off and simmer for another 2 hours. The meat will be fork tender, the sauce will have thickened a bit and become a rich color, the vegetables perfect.
6. Serve with a hunk of garlic bread and some of your favorite wine... enjoy!

beef, onion, carrots, green bell peppers, red bell peppers, potatoes, thyme, garlic, vegetable broth, worcestershire sauce, gravy master, tomato puree, flour, olive oil

Taken from www.yummly.com/recipe/Beef-Stew-Kinda-Night-1648296 (may not work)