Ingredients
✓ 2 tablespoons olive oil
✓ 2 pounds beef chuck, cut into bite-sized cubes
✓ Salt and black pepper to taste
✓ 1 large onion, chopped
✓ 3 cloves garlic, minced
✓ 3 carrots, sliced
✓ 2 celery stalks, chopped
✓ 3 tablespoons all-purpose flour
✓ 4 cups beef broth
✓ 2 tablespoons tomato paste
✓ 1 teaspoon dried thyme
✓ 1 teaspoon dried rosemary
✓ 1 teaspoon paprika
✓ 2 bay leaves
✓ 3 medium potatoes, peeled and cubed
✓ 1 cup frozen peas
✓ Fresh parsley for garnish
Instructions
✓ Heat olive oil in a large pot over medium-high heat.
✓ Add beef cubes and cook until all sides are browned, about 5 minutes.
✓ Remove beef and set aside.
✓ In the same pot, add onions, garlic, carrots, and celery.
✓ Cook until softened, about 5 minutes.
✓ Sprinkle flour over vegetables and stir for 1 minute.
✓ Pour in beef broth and tomato paste, scraping up any browned bits.
✓ Return beef to the pot.
✓ Add thyme, rosemary, paprika, salt, and pepper.
✓ Bring to a boil, then reduce heat and simmer covered for 45 minutes.
✓ Add potatoes and peas in the last 15 minutes of cooking.
✓ Garnish with fresh parsley before serving.
Notes
This stew tastes even better the next day. Store in the refrigerator for up to 2 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 35
- Fiber: 5
- Protein: 25