Ingredients
1 1/2lbs beef stew meat, cut into1-inch pieces
2 1/2 Tbspolive oil, divided
1 3/4 cupsyellow onion, finely diced
1 1/4 cupscarrots, sliced into rounds
1 cupcelery, thinly sliced
1 1/2 Tbspgarlic, minced
8 cupslow-sodium beef broth
2(14 oz) cans diced tomatoes, undrained
1 tspdried basil
1 tspdried oregano
1 tspdried thyme
2 cupspotatoes, cubed
1 cupfrozen peas
1 cupfrozen corn
Instructions
Heat 1 Tbsp olive oil in a large heavy-bottomed pot over medium-high heat.
Pat beef dry, season with salt and pepper, and brown half of the beef for 4 minutes.
Remove beef to a plate and repeat with the remaining beef using 1/2 Tbsp of oil.
Add the remaining 1 Tbsp oil to the pot and sauté onions, carrots, and celery until softened.
Stir in the garlic, herbs, beef broth, the browned meat with its juices, and the diced tomatoes.
Bring to a boil, then reduce heat to low and simmer for 45 minutes.
Add the cubed potatoes and cook for an additional 20-30 minutes until tender.
Stir in the frozen peas and corn, cooking for a final 5 minutes before serving.
Notes
Ensure the beef is patted dry before searing to achieve a deep crust. Do not overcrowd the pot when browning to prevent the meat from steaming. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time:20
- Cook Time:75
- Category:Recipes
- Method:Stovetop Simmering
- Cuisine:American
- Diet:High Protein