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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 2 medium carrots
  • 2 medium yellow potatoes
  • ½ small pkg fresh thyme

• STEP 2

  Peel and halve the potatoes crosswise; transfer to a small saucepan.

• STEP 3

  Cover the potatoes with hot water (from the tap) by about 1 inch; bring the water to a boil over high heat.

• STEP 4

  Peel the carrots, then trim off the ends; discard the peels and trimmings. Medium dice the carrots (cut into ½-inch cubes) and transfer to a medium bowl.

• STEP 5

  Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the bowl with the carrots.

  • ½ medium yellow onion

• STEP 6

  Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add the garlic to the bowl with the other vegetables.

  • 2 cloves garlic

• STEP 7

  Once the water in the saucepan is boiling, cook the potatoes until they are tender when pierced with a knife, 10 to 12 minutes.

• STEP 8

  Preheat a sauté pan over medium-high heat.

• STEP 9

  While the pan heats up, pat the beef dry with paper towels, then cut into 1-inch chunks; transfer to a small bowl.

  • ¾ lb striploin (New York strip) steak

• STEP 10

  Season the beef with salt and pepper; toss to coat.

  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 11

  Add the beef cubes to the pan in a single layer; cook, stirring occasionally, until the beef is browned but not fully cooked through, 4 to 5 minutes. Once done, transfer the beef to a bowl.

• STEP 12

  While the beef cooks, wash and dry the cutting board and knife.

• STEP 13

  Once the beef has been transferred, add butter to the pan, followed by the onions, carrots, and garlic. Cook, stirring occasionally, until the carrots begin to soften, 3 to 4 minutes.

  • 1 tbsp butter, unsalted

• STEP 14

  Add Worcestershire sauce, salt, and pepper to the sauté pan; stir to combine.

  • 1 tsp Worcestershire sauce
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 15

  Return the beef to the pan, then sprinkle the beef and vegetables with flour and stir to combine.

  • 1 tbsp all-purpose flour

• STEP 16

  Add tomato paste and broth to the pan and stir to combine; increase the heat to high and bring the liquid to a simmer. Once simmering, reduce the heat to medium, cover the pan with a lid, and cook until the carrots are tender and the liquid is reduced, about 10 minutes.

  • 1 tbsp tomato paste
  • 8 fl oz (1 cup) chicken or vegetable broth

• STEP 17

  One by one, holding a sprig of thyme at its top, run you fingers down it to remove the leaves. Discard the sprigs and chop the leaves; stir about ¾ of the thyme into the stew and save the rest for garnishing.

• STEP 18

  Once the potatoes are tender, drain most of the water, but leave some for mashing. Add butter, salt, and pepper; mash with a potato masher until smooth.

  • 1 tbsp butter, unsalted
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 19

  To serve, spoon the stew into a bowl, top with scoops of mashed potatoes, and garnish with the remaining thyme. Enjoy!