Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 4 medium carrots, peeled and sliced
- 6 medium potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 bay leaves
- Fresh parsley for garnish
Instructions
- Brown the Beef: In a large Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
- Deglaze the Pot: Stir in the tomato paste and cook for 1 minute. Add Worcestershire sauce and 1/2 cup of beef broth, scraping up any browned bits from the bottom of the pot.
- Simmer the Stew: Return the beef to the pot. Add the remaining beef broth, thyme, bay leaves, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
- Add Carrots and Potatoes: Stir in the carrots and potatoes. Cover and simmer for another 30-45 minutes, or until the vegetables are tender.
- Finish the Dish: Taste and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.
- Serve: Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or a side salad for a complete meal.
Notes
- Prep Time: 20 minutes
- Cooking Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Servings: 6
Kcal per serving: 420 kcal
