Beef and Vegetable Stew Recipe

Beef and Vegetable Stew Recipe

Introduction:

Warm up with this hearty Beef and Vegetable Stew, perfect for chilly evenings.

This classic dish combines tender beef, robust vegetables, and a rich, flavorful broth, making it a fulfilling meal for any day of the week.

Ingredients:

Beef stew meat, cut into cubes

Olive oil or vegetable oil for browning the meat

Onions, chopped

Garlic, minced

Carrots and celery, chopped

Potatoes, cubed

Beef broth, preferably low sodium

Tomato paste or tomato sauce

Diced tomatoes (optional)

Seasonings: bay leaf, dried thyme, salt, and pepper

Optional: red wine or beer for added depth of flavor

Frozen or fresh peas, added towards the end

Instructions:

Brown the Meat: Heat oil in a large pot and brown the beef cubes until all sides are caramelized. Remove and set aside.

Sauté Vegetables: In the same pot, add more oil if needed, and cook onions and garlic until translucent. You can add carrots and celery during this step.

Simmer: Return the beef to the pot, add potatoes, beef broth, and tomato paste. If using, pour in a splash of red wine or beer. Bring to a boil, then reduce to a simmer, adding a bay leaf and thyme.

Cook Until Tender: Let the stew simmer slowly, covered, until the meat is tender. This could take about 1.5 to 2 hours. In the last 10 minutes of cooking, add peas to cook through.

Season and Serve: Adjust seasoning with salt and pepper. Serve hot with crusty bread or over a bed of rice.

Conclusion:

This Beef and Vegetable Stew is not only nourishing but also gets better the next day as the flavors meld together beautifully.

It’s a versatile dish that you can tweak with different vegetables or spices according to your taste.