Beef and vegetable stew is a slow cooking method of cooking beef and vegetables to develop the flavor, it is a one-pot meal, that doesn’t involve any stress. You can make use of a slow cooker or use a pot. Let’s get started.
- 2 Pounds Stew beef (cut into small bite size)
- 2 Sticks Celery (sliced)
- 1 Onion (diced)
- 2 Tablespoons Tomato paste
- 1 Tablespoon Thyme
- 1 Teaspoon Minced ginger
- 3 Cups Broth or water
- 1 Cup Peas
- 1.5 Cups Carrot (cut into chunks)
- 1 Pound Potatoes (cut into small chunks)
- 1/2 Teaspoon Red pepper flake
- 3 Small Bay leaves
- 3 Tablespoons Olive Oil (or your choice)
- Knorr bouillon seasoning
- 2 Teaspoons Onion powder (divided)
- Salt and pepper
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Clean the stew beef and season with salt, knorr, thyme, ginger, and 1 teaspoon onion powder. Combine thoroughly.
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Place a large pot over a high-heat, add oil and let it get hot. Sear all the sides of the beef, it takes about 5 minutes or until it all seared. When done, remove the beef and set aside.
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In the same pot, add carrot, potatoes, celery, onion. Season with salt, knorr, and pepper. Cook until the vegetables has some colors. Stir occasionally.
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Add red pepper flakes and onion powder and continue to stir. Scrape the bottom of the pan.
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Add Tomato paste and combine.
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Add the broth or water and mix, add bay leaves.
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Add the beef, salt, and pepper. Cover and bring to a boil, then reduce the heat to low or transfer to a slow cooker and cook on low heat for one hour. Check like about every 15 minutes.
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When it's done check for the seasoning and adjust if necessary. Add the peas, and combine. Let the mixture simmer for about 20 minutes.
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If you want to thickens the stew, mash up some potatoes to make the consistency you want.
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Serve with bread, rice or by itself. Enjoy!
Will try this, thank you for sharing.
You’re welcome!