Hearty Beef and Vegetable Stew
A comforting and hearty beef and vegetable stew, filled with tender chunks of beef, potatoes, carrots, parsnips, and flavorful broth. Perfect for warming up on a cold day, this classic dish is slow-cooked to perfection, delivering deep, rich flavors with every bite.
Ingredients
- 1 1/2 pounds beef stew meat cut into chunks
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups beef broth
- 2 carrots sliced
- 2 parsnips sliced
- 3 medium potatoes peeled and cubed
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Brown the Beef:
- Heat olive oil in a large pot over medium heat. Add the beef chunks and cook until browned on all sides. Remove and set aside.
Sauté Aromatics:
- In the same pot, sauté diced onion and garlic until softened and fragrant.
Simmer the Stew:
- Add beef broth, tomato paste, thyme, and browned beef to the pot. Stir to combine and bring to a simmer. Cover and cook on low heat for 1 hour.
Add Vegetables:
- Stir in carrots, parsnips, and potatoes. Continue to cook for an additional hour until the vegetables are tender.
Serve:
- Taste and adjust seasonings with salt and pepper. Serve hot, garnished with fresh parsley if desired.
Notes
- Storage: This stew can be refrigerated for up to 3 days or frozen for 3 months. Reheat gently over low heat.
- Thickening Tip: For a thicker stew, mash a few potatoes into the broth before serving.
- Make it Spicy: Add a pinch of red pepper flakes for a kick of heat.