Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
Instructions
- Prep the Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until they’re well-coated.
- Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Add the beef in batches, making sure not to crowd the pot, and brown on all sides. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add the onions and cook until they’re soft, about 5 minutes. Stir in the garlic and cook for another minute.
- Simmer the Stew: Return the beef to the pot. Stir in the beef broth, tomato paste, thyme, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
- Add Veggies: Add the carrots and potatoes to the pot. Cover and cook for another hour, or until the vegetables and beef are tender.
- Final Touches: Remove the bay leaves. If the stew is too thick, add more broth as needed. Stir in the frozen peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side.
- Prep Time: 20 minutes
- Cook Time: 2 hours
