Name: Vegetable Beef Stew
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 tbsp. extra-virgin olive oil, divided -; 2 lb. beef chuck stew meat -; 1 onion, chopped -; 2 carrots, peeled and cut into rounds -; 2 stalks celery, chopped -; Kosher salt -; Freshly ground black pepper -; 2 cloves garlic, minced -; 2 tbsp. tomato paste -; 6 c. beef broth -; 1 (28-oz.) can crushed tomatoes -; 1 tbsp. Worcestershire sauce -; 1 tsp. dried oregano -; 1 bay leaf -; 2 sprigs thyme -; 4 sprigs parsley -; 3 russet potatoes, peeled and cubed -; 1 c. frozen peas -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Beef Stew

1. 2 tbsp. extra-virgin olive oil, divided -

2. 2 lb. beef chuck stew meat -

3. 1 onion, chopped -

4. 2 carrots, peeled and cut into rounds -

5. 2 stalks celery, chopped -

6. Kosher salt -

7. Freshly ground black pepper -

8. 2 cloves garlic, minced -

9. 2 tbsp. tomato paste -

10. 6 c. beef broth -

11. 1 (28-oz.) can crushed tomatoes -

12. 1 tbsp. Worcestershire sauce -

13. 1 tsp. dried oregano -

14. 1 bay leaf -

15. 2 sprigs thyme -

16. 4 sprigs parsley -

17. 3 russet potatoes, peeled and cubed -

18. 1 c. frozen peas -

How to cook deliciously - Vegetable Beef Stew

1. Stage

In a large dutch oven, over medium heat, heat 1 tbsp olive oil. Add beef and sear on all sides until well browned, 10 minutes. Work in batches as necessary. Transfer beef to a plate.

2. Stage

Heat remaining tablespoon of olive oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until fragrant, 1 minute.

3. Stage

Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender 2 ½ hours.

4. Stage

Remove bay leaf, thyme, and parsley. Stir in peas and cook until warmed through, 2 minutes.