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
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup diced tomatoes
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 potatoes, peeled and cubed
- 1 cup frozen peas
Instructions
- Season beef with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef on all sides. Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Return beef to the pot. Add beef broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until beef is tender.
- Add potatoes and cook for another 20-30 minutes, or until potatoes are tender.
- Stir in frozen peas and cook for 5 minutes more.
- Season with additional salt and pepper if needed. Serve hot.
Notes
- For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 10 minutes of cooking.
- Feel free to add other vegetables like parsnips or green beans.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: beef stew, vegetable stew, hearty meal, comfort food, one pot meal