Description
A comforting and hearty vegetable-meat stew packed with tender meat, colorful vegetables, and rich flavors. Perfect for cozy dinners, this stew simmers slowly to meld savory spices, fresh herbs, and wholesome ingredients into a satisfying bowl of warmth.
Ingredients
Scale
Meat
- 1 lb (450g) beef stew meat (or ground beef, lamb, or chicken)
Vegetables
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, chopped
- 1 cup green beans, trimmed and cut into pieces
- 1/2 cup frozen peas
- 1/2 cup corn kernels (fresh, canned, or frozen)
Liquids and Canned Goods
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups beef or chicken broth (or water)
Oils and Spices
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat olive oil over medium heat. Season the meat with salt and pepper, then add it to the pot. Brown the meat on all sides for about 5-7 minutes until nicely seared. Remove the browned meat and set it aside.
- Sauté Vegetables: In the same pot, add a little more olive oil if needed. Sauté the chopped onion and minced garlic until softened and fragrant, about 3 minutes. Then add the sliced carrots, diced potatoes, and chopped celery. Cook, stirring occasionally, for another 5 minutes to start softening the vegetables.
- Add Liquids and Simmer: Return the browned meat to the pot. Add the can of diced tomatoes with their juice, beef or chicken broth, and bay leaves. Stir in dried thyme, paprika, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 45 minutes to 1 hour, or until the meat is tender and the vegetables are well cooked.
- Add Green Beans, Peas, and Corn: About 10-15 minutes before the stew is ready to serve, stir in the green beans, frozen peas, and corn kernels. Continue to simmer uncovered or partially covered until these vegetables are tender yet still vibrant in color.
- Serve: Remove the bay leaves and taste the stew to adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve hot. The stew pairs beautifully with crusty bread or over rice for a hearty meal.
Notes
- You can substitute the beef stew meat with ground beef, lamb, or chicken depending on your preference.
- Feel free to swap out vegetables according to seasonality or what you have on hand.
- Simmering time can be adjusted based on the tenderness of your meat; tougher cuts may require additional time.
- For a thicker stew, mash a few potatoes against the side of the pot or add a slurry of cornstarch and water toward the end of cooking.
- This stew keeps well and often tastes even better the next day after flavors meld further.
