Description
A satisfying and nutritious beef and vegetable stew, perfect for a comforting meal.
Ingredients
Scale
- 1 lb beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 potatoes, peeled and cubed
- 1 cup frozen peas
Instructions
- Season beef cubes with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef on all sides. Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more.
- Return beef to the pot.
- Add beef broth, diced tomatoes, thyme, and rosemary. Bring to a boil.
- Reduce heat, cover, and simmer for 1.5 hours, or until beef is tender.
- Add potatoes and cook for 20 minutes, or until tender.
- Stir in frozen peas and cook for 5 minutes.
- Season with additional salt and pepper if needed.
Notes
- For a thicker stew, you can mix 2 tablespoons of flour with a little water to make a slurry and stir it into the stew during the last 10 minutes of cooking.
- You can add other vegetables like parsnips or green beans.
- Serve hot with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: beef stew, vegetable stew, hearty, comforting, beef and vegetables