Old Fashioned Beef Stew Recipe Hearty and Comforting Dish

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 4 medium carrots, sliced
• 3 stalks celery, sliced
• 2 cups beef broth
• 2 cups diced potatoes (about 2 large potatoes)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 leaf bay leaf
• to taste salt and pepper
• 1 cup frozen peas (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the beef in batches, searing each piece until browned on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the onions and garlic. Cook for about 3-4 minutes until the onions are translucent and fragrant.
3. Stir in the carrots and celery, cooking for an additional 5 minutes until they begin to soften.
4. Return the browned beef to the pot. Add the beef broth, diced potatoes, tomato paste, thyme, rosemary, bay leaf, and season with salt and pepper. Stir well to combine.
5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and allow the stew to simmer for 1.5 to 2 hours, or until the beef is tender and the flavors meld together. Stir occasionally.
6. If using, add the frozen peas in the last 10 minutes of cooking, allowing them to heat through.
7. Remove the bay leaf, taste, and seasoning if needed. Ladle the stew into bowls and garnish with fresh parsley before serving.