°2 tbsp. (30ml) butter
°4 carrots, cut into bite-sized pieces
°4 stalks of celery cut into large pieces
°2 chopped onions
°2 tbsp. 1/2 tsp (10 mL) dried thyme
°1 C. 1/2 tsp (5 mL) dried rosemary
°Salt and pepper
°3 lb (1.5 Kg) stewing beef, cut into 1-inch (2.5 cm) pieces
°4 cups (1 L) low-sodium beef broth
°1/4 cup (60 mL) tomato paste
°2 tbsp. (30 ml) red wine vinegar or balsamic vinegar
°1/4 cup (60 mL) all-purpose flour
°2 cups (500 ml) milk divided
°2 lb (1 Kg) potatoes, peeled if desired (about 4), cut into 1-inch (2.5 cm) pieces


In a large saucepan, melt the butter over medium-high heat. Brown the carrots, celery, onions, thyme, rosemary, 1/4 c. (2 ml) salt and 1/2 tsp. (2 m) pepper, about 10 minutes, or until the onions are tender.

Add beef and stir until well blended and chunks separate. Stir in broth, tomato paste and vinegar; bring to boil, scraping up browned bits from pan. Reduce heat to medium-low, cover and simmer, stirring often, for about 45 minutes, or until beef begins to tender.

In a saucepan or microwave-safe measuring cup, heat 1 1/2 cups (375 mL) of the milk over medium heat on the stove or on medium (50%) in the microwave, just until of steam. Whisk the flour into the remaining cold milk.

Uncover the stew, increase the heat to medium and stir in the potatoes. Add the flour mixture, then the hot milk and mix well. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes, or until beef and potatoes are tender. Season to taste with pepper and salt (up to 1/2 tsp). Stir mustard, horseradish or steak sauce into each serving, if desired.

Enjoy !