A hearty and flavorful beef stew with tender vegetables, perfect for a cozy dinner.
Heat a stew pot over medium heat and add a drizzle of oil.
Ensure the pot is hot before adding the oil to prevent sticking.
Coat the beef stew meat with flour and season with salt and pepper.
Toss the beef in a zip-top bag with flour for an even coating.
Brown the beef in the pot until all sides are seared, then remove and set aside.
Brown the beef in batches to avoid overcrowding the pot.
Add diced onion, celery, and carrots to the pot and sauté until softened.
Scrape the bottom of the pot to incorporate the browned bits for extra flavor.
Stir in tomato paste and Worcestershire sauce, cooking for a minute to combine.
Cooking the tomato paste enhances its sweetness and depth.
Return the beef to the pot and pour in the beef broth. Add thyme and bay leaf.
Ensure the beef is submerged in the broth for even cooking.
Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
Check occasionally and stir to prevent sticking.
Add diced potatoes and cook for another 30 minutes until tender.
Cut the potatoes into uniform pieces for even cooking.
Stir in frozen peas and cook for an additional 10 minutes.
Add peas at the end to retain their vibrant color.
Serve the stew hot, garnished with fresh parsley if desired.
Serve with crusty bread for a complete meal.
Nutze unsere App für das beste Erlebnis
