Hearty Beef Stew
This protein-rich beef stew is packed with vitamins, fiber, and antioxidants for immune support that nourishing without being heavy. You’re going to love this one.
What you'll need:
1.5 pounds beef stew meat (cut into 1-inch cubes)
2 tbsp olive oil or avocado oil
1 small onion, diced
3 garlic cloves, minced
3 carrots, sliced
2 celery stalks, chopped
1 pound mini gold potatoes, cubed
1 cup frozen peas (and/or green beans)
4 cups beef broth (low sodium)
1 cup water
1 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper, to taste
How to make it:
Heat 1 tbsp oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper, then brown it on all sides (about 5–6 minutes). Remove beef and set aside.
Add the remaining 1 tbsp oil to the pot. Sauté onions, garlic, carrots, and celery for 3–4 minutes, until softened.
Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute.
Return the beef to the pot. Add beef broth, water, bay leaf, and potatoes.
Bring to a boil, then reduce heat, cover, and let simmer for 45–60 minutes, or until beef is tender.
Stir in peas and green beans during the last 10 minutes of cooking.
Remove the bay leaf, adjust seasoning if needed, and serve warm.
Enjoy this warm, comforting stew for a cozy dinner that’s easy to prepare and great for leftovers!