Beef Stew
This hearty beef stew is perfect for any cold day. Packed with tender beef, vegetables, and flavorful broth, it’s a comforting dish that will warm your soul. Perfect for family dinners, this stew is easy to prepare and allows for delicious leftovers.
Equipment
- 1 Large Dutch oven or heavy pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 4 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- to taste salt and pepper
- 1 cup frozen peas
Instructions
- Heat the vegetable oil in a large Dutch oven over medium-high heat.
- Season the beef cubes with salt and pepper. Add half of the beef to the pot and brown on all sides for about 5-6 minutes. Remove the browned beef and set aside. Repeat with the remaining beef.
- In the same pot, add chopped onions and sliced carrots. Sauté for about 5 minutes until the onions are translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the tomato paste to the pot and cook for 2 minutes, stirring constantly.
- Return the browned beef to the pot and pour in the beef broth. Add the diced potatoes, thyme, rosemary, and bay leaves. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 hours, or until the beef is tender.
- During the last 10 minutes of cooking, stir in the frozen peas.
- Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
Notes
You can also add other vegetables like celery or mushrooms based on your preference.
For thicker stew, you can mix 2 tablespoons of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
Serve with crusty bread for a complete meal.