Print

Beef and Vegetable Stew

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Angelica Arias The Peachee Pear

Ingredients

  • 1.5 lbs stew beef
  • 3-4 carrots (chopped into circles)
  • 2 celery stalks (chopped)
  • 1 yellow onion (diced)
  • 1 cup chopped string beans (chop about 1 inch long)
  • 2 cups sliced mushrooms
  • 5 red potatoes (quarted)
  • 3-4 thyme strings (remove from string)
  • 1 tbsp dried oregano
  • 1/2 tbsp dried parsley
  • 1/2 tbsp dried basil
  • 1 tsp pepper
  • 1 tsp pink salt
  • 2 tsp tomato paste
  • 3 garlic cloves
  • 2 cups peas
  • 1 bay leaf
  • 2 tbsp extra virgin olive oil
  • 5 cups beef or bone broth

Instructions

  1. Heat 1 tbsp extra virgin olive oil in a pan. Add beef and sear on every side until lightly browned. (you may add some salt and pepper to beef for added flavor)
  2. In a large pot, heat up the other tbsp of extra virgin olive oil and add onion. Cook until translucent. 
  3. Add carrots, mushrooms, celery, and potatoes. Cook for about 10 minutes until vegetables start to cook through. Stir occasionally.  
  4. While vegetables cook, add salt, pepper, basil, thyme, parsley, oregano and tomato paste. 

  5. Add bowned beef and stir well. Add broth in.

  6. Bring to a boil and mix in string beans and garlic. 

  7. Bring heat down to low and let it simmer for about 20 minutes covered. 

  8. Add peas and simmer for another 10 minutes. 

  9. Rememeber to remove bay leaf.