Hearty Vegetable Beef Stew
A delightful twist on a classic beef stew with a variety of fresh vegetables, perfect for satisfying both meat lovers and veggie enthusiasts.
Equipment
- 1 Large pot for cooking the stew
- 1 Knife for chopping ingredients
- 1 Cutting board for preparing vegetables
Ingredients
Meat & Vegetables
- 2 pounds beef chuck cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 carrots sliced
- 2 potatoes diced
- 1 parsnip sliced
- 2 stalks celery chopped
- 1 cup green beans cut into 1-inch pieces
- 1 tablespoon tomato paste
- 4 cups beef or vegetable broth
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
Beef Preparation
- Season the beef with salt and pepper. Brown the beef in batches in olive oil over medium-high heat in a large pot, then set aside.
- Add onion and garlic to the pot, sautéing until softened. Stir in the tomato paste and cook for another minute to enhance the flavors.
- Return the beef to the pot and add the broth, thyme, and bay leaves. Bring to a simmer, cover, and cook for about 1.5 to 2 hours until the beef is tender.
Addition of Vegetables
- Introduce carrots, potatoes, parsnips, celery, and green beans to the pot. Cook uncovered for an additional 30 to 40 minutes, allowing the vegetables to become tender.
- Taste and adjust seasoning as necessary before serving.