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Export 14 ingredients for grocery delivery
Step 2
In a large pot, add two tablespoons of the olive oil and let it preheat over high heat.
Step 3
Toss the beef with the flour and add it to the hot pot. Make sure the meat is in one layer and allow it to get a nice dark brown color on all sides.
Step 4
Remove the beef from the pan onto a plate and set aside.
Step 5
Reduce the heat to medium and add in the remaining tablespoon of olive oil along with all the chopped veggies. Season them with a little salt and pepper and allow them to cook for about 5 to 7 minutes or until the start developing some color.
Step 6
Add the tomato paste and stir it around to coat the veggies, about 30 seconds.
Step 7
Add the beef back in along with the stock, dried rosemary and worcesteshire sauce. Bring to a boil, reduce the heat to medium low, partially cover the pan with a lid and allow it to cook for about one and half hours or until the meat is super tender.
Step 8
After one and a half hours, remove the lid, turn the heat up to medium high and let the stew cook just a little longer to thicken the sauce a bit.
Step 9
Stir in the parsley and serve it over egg noodles!
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