Hearty Beef and Vegetable Stew
A comforting and robust beef and vegetable stew, perfect for a satisfying dinner. This recipe features tender chunks of beef slow-cooked with a medley of root vegetables in a rich, savory broth.
Ingredients
- •2 lbs beef stew meat, cut into 1-inch cubes
- •2 tablespoons olive oil
- •1 large onion, chopped
- •2 cloves garlic, minced
- •4 cups beef broth
- •1 (14.5 ounce) can diced tomatoes, undrained
- •2 carrots, peeled and cut into 1/2-inch pieces
- •2 celery stalks, cut into 1/2-inch pieces
- •3 medium potatoes, peeled and cut into 1-inch cubes
- •1 cup frozen peas
- •1 teaspoon dried thyme
- •1 bay leaf
- •Salt and freshly ground black pepper to taste
- •2 tablespoons all-purpose flour (optional, for thickening)
Dietary Info
Instructions
- 1
Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 3
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. If using, sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- 4
Return the beef to the pot. Pour in the beef broth and diced tomatoes. Add carrots, celery, potatoes, dried thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until beef and vegetables are tender.
- 5
Stir in the frozen peas during the last 5 minutes of cooking. Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed. Serve hot.
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