Master beef stew Recipe - Los Angeles Times

Name: Master beef stew Recipe - Los Angeles Times
Ingredients: 3 pounds beef bones (shank or knuckle), with meat; 1/4 cup oil, divided; 2 cups minced onions; 3 cloves garlic, crushed and coarsely chopped; 3 tablespoons sweet Hungarian paprika; 1 bay leaf; 1 sprig thyme; Salt; 3 tomatoes, peeled, seeded and chopped; 1 pound beef tenderloin or top sirloin, cut into 1-inch cubes; 2 cups steamed root vegetables, a mixture of rutabaga, turnip, parsnip, cut into 1/2-inch cubes; 2 cups cooked flat buttered noodles; Cracked black pepper; Fresh thyme leaves, for garnish

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For most of my life, I made stew almost without thinking. Brown some meat, toss in some vegetables and water, walk away for a couple of hours, and there it was -- dinner.But a few years ago I ran...

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Ingredients

3 pounds beef bones (shank or knuckle), with meat
1/4 cup oil, divided
2 cups minced onions
3 cloves garlic, crushed and coarsely chopped
3 tablespoons sweet Hungarian paprika
1 bay leaf
1 sprig thyme
Salt
3 tomatoes, peeled, seeded and chopped
1 pound beef tenderloin or top sirloin, cut into 1-inch cubes
2 cups steamed root vegetables, a mixture of rutabaga, turnip, parsnip, cut into 1/2-inch cubes
2 cups cooked flat buttered noodles
Cracked black pepper
Fresh thyme leaves, for garnish