Tender Beef Stew
February 25, 2021 • 0 comments
- Prep Time:
- Cook Time:
Ingredients
- (1 lb) Stew Meat
- salt and freshly ground pepper
- flour, for dusting
- (2 T) olive oil
- (1) white onion, chopped
- (2 T) tomato paste
- (2 T) Worcestershire sauce
- (2 cups) chicken broth
- (1 can (14.5 ounces)) diced tomatoes
- (2-3) carrots, peeled and cut into 1 1/2-inch pieces
- (3) potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
- (1 cup) frozen peas
- (1/2 cup) frozen corn
- (1 can) green beans
Directions
Season beef with salt and pepper. Dust with flour and shake off excess. Add olive oil to a large hot pot and heat to medium-high.
Add half of the beef in a single layer and cook until browned in places, 4-5 minutes. Remove browned beef to a plate, and brown remaining beef; transfer to a plate.
Add remaining 1 tablespoon oil into the pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce, broth, tomatoes, and browned beef to the pot and bring to a boil.
Cover pot, and cook 1 1/2 hours at medium-low heat on the stove (or in an oven at 350). Add chopped carrots and potatoes into the stew. Cover and continue cooking until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas, corn, and green beans; cook on low for 15 minutes more, just to heat through.
This stew just gets better on the second and third days but can be frozen for quick meals!
