Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth (halal)
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar (for depth of flavor)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and sliced into thick rounds
- 3 large russet potatoes, peeled and cut into 1-inch chunks
- 1 cup frozen peas
- Fresh parsley for garnish
Instructions
- In a medium bowl, toss the beef cubes with the flour, salt, and pepper until they are evenly coated.
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
- Add the beef in batches and brown on all sides. Do not crowd the pan. Remove the browned beef and set it aside on a plate.
- In the same pot, add the chopped onion. Cook for 5 minutes until soft and translucent. Add the garlic and cook for 1 more minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes to deepen the color.
- Pour in a half cup of the beef broth. Use a wooden spoon to scrape the brown bits off the bottom of the pot. This adds amazing flavor.
- Return the beef to the pot. Add the remaining beef broth, balsamic vinegar, thyme, rosemary, and bay leaves.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour and 30 minutes.
- Add the carrots and potatoes to the pot. Cover and continue to simmer for another 45 to 60 minutes, or until the beef and vegetables are very tender.
- Stir in the frozen peas and cook for 5 more minutes.
- Remove the bay leaves. Taste the stew and add more salt or pepper if needed.
- Garnish with fresh parsley and serve hot.
- Cook Time: Not specified