Ingredients
– 1 pound of beef stew meat, cut into bite-sized pieces
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, sliced
– 2 stalks celery, chopped
– 4 cups beef broth
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 cups mixed vegetables (like green beans, corn, or peas)
– 2 tablespoons fresh parsley, chopped (optional for garnish)
Equipment Needed
– Large pot or Dutch oven
– Knife and cutting board
– Wooden spoon or spatula
– Measuring cups and spoons
– Ladle for serving
Step-by-Step Instructions
To kick things off, I start by heating a tablespoon of olive oil in my large pot over medium heat. Once the oil is shimmering, I add the diced onion and sauté it until it becomes translucent, which usually takes about 5 minutes. Then, I throw in the minced garlic and let it cook for an additional minute until my kitchen fills with that delightful garlic aroma. After that, it’s time to add the beef stew meat, browning it on all sides for about 5-7 minutes. This step really helps to lock in flavor! (See the next page below to continue steps…)