There’s nothing quite like the aroma of a simmering beef and vegetable stew wafting through the kitchen on a chilly day. This hearty dish is the epitome of comfort food, with tender chunks of beef and a medley of vibrant veggies swimming in a rich, savory broth. Whether you’re gathering around the dinner table with loved ones or seeking a soul-warming meal to enjoy solo, this recipe is sure to become a treasured favorite.
Imagine sinking your spoon into a steaming bowl of this stew, savoring the melt-in-your-mouth beef and the perfectly cooked vegetables that release their flavors into the velvety broth. Each bite is a celebration of classic flavors and heartwarming nostalgia, transporting you to a simpler time when a home-cooked meal was the ultimate form of love and nourishment.
Ingredients:
- 2 lbs beef chuck or stew meat, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 3 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 cup frozen peas
- Chopped fresh parsley for garnish
Instructions:
- Pat the beef dry with paper towels and season generously with salt and pepper. Coat the beef with flour, shaking off any excess.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches and brown on all sides, about 2-3 minutes per batch. Transfer the browned beef to a plate and set aside.
- In the same pot, sauté the onions until translucent, about 5 minutes. Add the garlic and cook for another minute, stirring constantly.
- Return the browned beef to the pot, along with the beef broth, water, bay leaves, and thyme. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
- Add the potatoes, carrots, and celery to the pot. Cover and continue simmering for another 30-40 minutes, or until the vegetables are tender.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Remove the bay leaves and adjust seasoning if needed.
- Ladle the stew into bowls, garnish with fresh parsley, and serve hot with crusty bread or biscuits.
This beef and vegetable stew is a labor of love, simmered to perfection and brimming with layers of flavor that will transport you to a world of comfort and warmth. Gather your loved ones around the table, and let the aroma and taste of this heartwarming dish envelop you in a cozy embrace. Bon appétit!