A cozy recipe for a hearty beef and vegetable stew, perfect for chilly days!
Ingredients
- 450g beef stewing steak (chuck or brisket, cut into 1-inch cubes)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 2 celery sticks, sliced
- 3 medium potatoes, peeled and diced
- 100g green beans, trimmed and cut into 1-inch pieces
- 100g mushrooms, sliced
- 10 x scoops of beef bone broth with 1 litre of hot water
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Beef:
- Heat 1 tablespoon of olive oil in a large pot or casserole dish over medium-high heat.
- Season the beef cubes with salt and pepper.
- Working in batches, add the beef to the pot, browning on all sides until golden brown, around 5–7 minutes per batch. Remove and set aside.
- Cook the Onions and Garlic:
- In the same pot, add the remaining tablespoon of olive oil if needed.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Add the Vegetables and Tomato Purée:
- Add the carrots, celery, potatoes, green beans, and mushrooms to the pot.
- Stir in the tomato purée and cook for 2 minutes to deepen the flavour.
- Add Beef, Broth, and Seasonings:
- Return the browned beef to the pot.
- Pour in the beef bone broth and tinned tomatoes, stirring well.
- Add the Worcestershire sauce, bay leaf, thyme, and rosemary.
- Scrape any browned bits off the bottom of the pot to add depth to the stew’s flavour.
- Simmer the Stew:
- Bring the stew to a gentle boil, then reduce the heat to low.
- Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavours are well developed.
- Stir occasionally and adjust seasoning with salt and pepper to taste.
- Serve:
- Ladle the stew into bowls and garnish with freshly chopped parsley. Serve with crusty bread or mash, if desired.
