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Hearty Beef Stew
2 ts Minced garlic
1 1/2 ts Salt
2 lb Beef round steak; trimmed of all fat, cut into 1-inch cubes
3 c Finely chopped onions
1/2 ts Thyme
1/2 ts Freshly ground pepper
16 oz Whole tomatoes in juice
2 tb Tomato paste
2 lb Small red potatoes; halved or quartered
2 lb Carrots; cut in 1 1/2-inch pieces
1 lb White mushrooms; trimmed and quartered
10 oz Frozen peas; thawed
Heat oven to 325°F. With flat side of knife, crush garlic with salt to make a paste. In heavy Dutch oven, combine garlic paste, beef, onions, thyme and pepper. Cover and roast 1 1/2 hours. Stir in tomatoes and their juice, tomato paste, potatoes, carrots and mushrooms; cook 1 to 1 1/2 hours, until meat and vegetables are tender. Remove from oven; stir in peas.
Prep time: 50 minutes Cooking time: 2 1/2 to 3 hours
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