- Cook Time
- Prep Time
- 6 ServingsServings
- 2 pounds Idaho Potatoes (4 medium potatoes) peeled and sliced 1/4-inch thick
- 3 cups onions, peeled, cut in half and thinly sliced
- 2 cups carrots, peeled and cut into 1-inch lengths
- 12 sprigs fresh thyme, or 1 1/2 teaspoons dry thyme
- Salt to taste
- fresh ground black pepper to taste
- 2 pounds boneless blade steaks (6 lamb shoulder chops can be substituted)
- 12 ounces prepared beef broth
- 3 tablespoons flour
- fresh chopped parsley
1 Preheat the oven to 350° F.
2 On the bottom of a 3-quart casserole dish or heavy pot with a lid, spread half the potatoes, onions and carrots. Season heavily with salt and pepper.
3 Top with 6 sprigs of fresh thyme or 3/4 teaspoon of dry thyme. Place the blade steaks or chops on top of the vegetables.
4 Top the meat with the remaining potatoes, onions and carrots. Season well with more salt and pepper. Top with remaining dry thyme.
5 Cover the stew with the beef broth and enough cold water to barely cover the top layer of vegetables in the pot
6 Place the lid on the pot and cook for 2 1/2 hours until the meat and potatoes are fork tender.
7 To serve, remove the meat, potatoes, and vegetables from the pot. Discard the thyme stalks if using fresh thyme.
8 In a small bowl, blend 3 tablespoons of flour with enough water to make a smooth paste. With a wire whisk, blend the flour mixture into the hot broth.
9 Stir well to dissolve the mixture. Place the pot on the stove and bring to a boil. Cook the sauce for 3 to 4 minutes until thickened. Season with salt and pepper.
10 To serve, place the potatoes, vegetables and a piece of meat on plates or in large bowls. Top with sauce and garnish with fresh chopped parsley.
Source: Idaho Potato Commission