Hearty Beef Stew with Root Vegetables
A comforting bowl of Hearty Beef Stew with tender beef and flavorful root vegetables, perfect for family gatherings.
Servings: 6 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 900 g beef stew meat Cut into cubes
- 1 tbsp olive oil For browning the beef
- 1 medium onion, finely diced Adds flavor base to the stew
- 2 liters low-sodium beef broth The main liquid for the stew
- 400 g can diced tomatoes Adds acidity and flavor
- 3 pieces bay leaves For aroma
- 1 tbsp fine sea salt Adjust to taste
- 1 tsp freshly ground black pepper For seasoning
- 450 g potatoes, peeled and diced Adds heartiness to the stew
- 2 large carrots, peeled and chopped Adds sweetness
- 240 g celery, chopped Aromatic base
- 100 g green beans, cut into bite-sized pieces For added color and texture
- 0.5 cup green onions, chopped For garnish
- 0.25 cup parsley, chopped For garnish
Instructions
Preparation
- Preheat a heavy soup pot or Dutch oven over medium-high heat with the olive oil.
- Add the beef in a single layer and cook until browned on all sides, possibly in batches.
- Add the diced onions and continue cooking for about 3 minutes until the onions soften and turn lightly golden.
- Pour in the beef broth, diced tomatoes, bay leaves, salt, and pepper, and bring the mixture to a boil.
- Reduce the heat, partially cover the pot, and let it simmer until the beef is tender, about 55 to 75 minutes.
- Add the diced potatoes, carrots, and celery to the pot, and cook for an additional 20 minutes.
- Stir in the green beans and chopped green onions, then simmer for another 10 minutes.
- Just before serving, add the chopped parsley and adjust the seasoning with more salt and pepper if needed.
- Take the pot off the heat and let it rest for a few minutes before serving.
Notes
For best results, sear the beef well for rich flavor. You can also use different root vegetables for variation. Stew tastes better the next day!