Hearty Beef Stew

 

 Ingredients:

2 pounds beef stew meat, cut into 1-inch cubes

1 tablespoon olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 (14.5 ounce) can of diced tomatoes

1 (15 ounce) can tomato sauce

1 (10.75 ounces) can of beef broth

1 bay leaf

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound red potatoes, cut into 1-inch pieces

1 pound carrots, peeled and cut into 1-inch pieces

1 pound turnips, peeled and cut into 1-inch pieces

1 cup frozen peas

1/4 cup chopped fresh parsley

Instructions:

 

Heat olive oil in a large pot over medium heat. Add beef and cook until browned on all sides. Remove beef from the pot and set aside.

Add onion, carrots, and celery to pot and cook until softened about 5 minutes. Add garlic and cook for 1 minute more.

Stir in crushed tomatoes, diced tomatoes, tomato sauce, beef broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

Add potatoes, carrots, and turnips to pot and cook until vegetables are tender, about 30 minutes.

Stir in peas and cook for 5 minutes more.

Remove bay leaf and stir in parsley.

Serve hot.

Tips:

 

You can use any type of beef stew meat you like.

You can add other vegetables to the stew, such as mushrooms, corn, or green beans.

You can also add a tablespoon of Worcestershire sauce to the stew for extra flavor.

Serve the stew with crusty bread or mashed potatoes.

Enjoy!