Description
This beef stew recipe is a hearty and comforting meal, perfect for a simple dinner. It features tender beef and vegetables in a rich broth.
Ingredients
Scale
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 lb potatoes, peeled and cubed
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Season beef with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Return beef to the pot. Pour in beef broth, add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until beef is tender.
- Add potatoes and cook until tender, about 20 minutes.
- Stir in frozen peas and cook until heated through, about 5 minutes.
- Remove bay leaf before serving. Serve hot.
Notes
- For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 15 minutes of cooking.
- You can add other vegetables such as parsnips, turnips, or mushrooms to the stew.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg