This hearty beef and vegetable stew is a comforting and delicious dish perfect for warming up on cold evenings. It is packed with tender chunks of beef, fresh vegetables, and a rich, flavorful broth.
Ingredients:- 2 lbs beef chuck, cut into 1-inch cubes- 2 tbsp olive oil- 1 large onion, chopped- 3 cloves garlic, minced- 4 carrots, peeled and sliced- 3 celery stalks, chopped- 1 large potato, peeled and diced- 1 cup green beans, cut into 1-inch pieces- 1 cup frozen peas- 1 can (14.5 oz) diced tomatoes- 4 cups beef broth- 1 cup red wine (optional)- 2 tbsp tomato paste- 1 tsp dried thyme- 1 tsp dried rosemary- 2 bay leaves- Salt and pepper to taste- Fresh parsley, chopped (for garnish)
Instructions:1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent.
3. Add the carrots, celery, and potato to the pot. Cook for another 5 minutes, stirring occasionally.
4. Return the beef to the pot and pour in the beef broth and red wine (if using). Stir in the diced tomatoes, tomato paste, thyme, rosemary, and bay leaves.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. About 15 minutes before serving, add the green beans and frozen peas to the pot. Season with salt and pepper to taste.
7. Remove the bay leaves before serving. Garnish with freshly chopped parsley.
8. Serve the stew hot, ideally with a slice of crusty bread to soak up the delicious broth.
Enjoy your hearty beef and vegetable stew as a nourishing meal that brings warmth and comfort on any chilly evening!
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