Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
- 4 cups beef stock
- 2 cups potatoes, peeled and diced
- 1 cup peas
- 1 bay leaf
- Optional: A dash of cinnamon for warmth
Feel free to substitute with your favorite root vegetables, like parsnips or turnips, if you’re feeling adventurous. After all, cooking is all about making it your own—just as my mum always said.
Instructions
- Heat the olive oil in your Oneida stainless steel pot over medium heat. The first sizzle is music to a cook’s ears.
- Add the onions, and sauté until they are translucent, about 5 minutes. Stir in the garlic and let it cook for another minute until fragrant.
- Add the carrots and celery, cooking until they start to soften, about 7 minutes. This reminds me of the colorful patchwork of vegetables my mum used to prepare.
- Increase the heat to high, add the beef, and season with salt, pepper, thyme, and rosemary. Brown the meat on all sides, which takes about 5 minutes.
- Stir in the tomato paste, coating the meat and vegetables. I find this step crucial for that deep, rich flavor.
- Pour in the beef stock, scraping up any browned bits from the bottom of the pot. These bits are pure flavor gold.
- Add the potatoes, peas, and bay leaf. Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for about 1.5 hours, stirring occasionally. Use this time to jot down notes in your tea-stained recipe book, much like I do.
- Remove the bay leaf before serving. Taste and adjust seasoning if necessary. A little dash of cinnamon here can add a lovely warmth, a trick I picked up from my mum’s apple crumbles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International