Ingredients
Scale
- 2 lbs beef, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 potatoes, diced
- 1 red bell pepper, chopped
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the beef cubes dry and season with salt, pepper, and smoked paprika.
- Heat olive oil in a large pot over medium-high heat. Brown beef in batches and set aside.
- Sauté chopped onion until translucent, then add garlic and cook for another minute.
- Add carrots, celery, potatoes, and red bell pepper; stir well.
- Mix in tomato paste, dried thyme, and rosemary; cook for 2 minutes.
- Pour in beef broth, scraping the bottom of the pot to release browned bits.
- Return beef to the pot and stir to combine.
- Bring to a boil, reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally.
- Taste and adjust seasoning. For a thicker stew, reduce the liquid during the last 20–30 minutes of cooking.
- Serve hot, garnished with fresh parsley, alongside bread, mashed potatoes, or rice.
Notes
Chop vegetables uniformly for even cooking.
Sear beef in batches to enhance flavor.
Fresh herbs enhance aroma but dried herbs work well.
Stew tastes better the next day after flavors meld.
- Prep Time: 20
- Cook Time: 1 hour 45 minutes