Description
A hearty and comforting beef stew perfect for cold days.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 pounds beef stew meat
- 1 onion, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon thyme
- 3 cups baby potatoes, halved
- 1 cup green peas
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a dutch oven over medium-high heat. Season beef and brown in batches then set aside.
- Add onion, carrots, and celery to the pot and cook until softened. Stir in garlic.
- Sprinkle flour over vegetables and mix. Add tomato paste and cook briefly.
- Pour in beef broth and Worcestershire sauce then add bay leaves, thyme, salt, and pepper.
- Return beef to the pot and add baby potatoes. Bring to a boil then reduce to a simmer.
- Cover and cook for 1½ to 2 hours until beef is tender.
- Stir in green peas, remove bay leaves, and finish with parsley.
Notes
- Best served with crusty bread.
- Can be made a day ahead for better flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg