Description
This stew uses a blend of fresh vegetables, tender beef, and herbs that come together to create a deeply flavorful and hearty dish. Here are the full ingredients with measurements:
Ingredients
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2 pounds (900 g) beef chuck, cut into 1 ½-inch cubes
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3 tablespoons (45 ml) olive oil
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1 large yellow onion (200 g), diced
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3 cloves garlic, minced
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3 medium carrots (300 g), sliced
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3 medium potatoes (450 g), cubed
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2 ribs celery (120 g), sliced
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1 tablespoon (15 g) tomato paste
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1 teaspoon (3 g) smoked paprika
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1 teaspoon (3 g) dried thyme
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1 teaspoon (3 g) dried rosemary
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1 teaspoon (6 g) salt, plus more to taste
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½ teaspoon (1.5 g) black pepper
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4 cups (960 ml) beef broth
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1 cup (240 ml) water
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2 bay leaves
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1 tablespoon (15 ml) soy sauce (optional for savory depth)
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1 cup (140 g) frozen peas
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Fresh parsley, chopped for serving
Instructions
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Heat olive oil in a large pot and sauté onions until softened.
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Add garlic and cook until fragrant.
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Brown beef cubes on all sides.
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Stir in tomato paste, smoked paprika, thyme, rosemary, salt, and pepper.
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Add carrots, potatoes, celery, broth, water, bay leaves, and soy sauce.
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Bring to a boil, then reduce heat and simmer 1 ½–2 hours.
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Stir in peas during the last 10 minutes.
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Remove bay leaves, garnish with parsley, and serve warm.
Notes
For a thicker stew, mash a few potato cubes into the broth. Add mushrooms or parsnips for extra depth.
- Prep Time: 20 minutes
- Cook Time: 2 hours