A hearty, nourishing dish that combines tender beef, vibrant vegetables, and a rich broth, making it the ultimate winter comfort food.
Ingredients
Scale:
1 pound beef stew meat, cut into 1-inch cubes
2 medium carrots, sliced
2 medium potatoes, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn (fresh, frozen, or canned)
1 medium onion, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 cup peas (fresh or frozen)
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
2 tablespoons olive oil
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes.
Add the chopped onion and minced garlic to the pot. Sauté for another 2-3 minutes until the onion becomes translucent.
Pour in the beef broth and add the Worcestershire sauce. Stir to combine all ingredients.
Incorporate the sliced carrots, diced potatoes, green beans, corn, and canned tomatoes. Add the dried thyme and basil, along with salt and pepper to taste. Bring the mixture to a boil.
Once boiling, reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours.
In the last 10 minutes of cooking, add the peas to the pot. Stir and adjust seasoning as necessary.
