Scott's Recipe

Stew - Beef I

Category: Chili, Chowders, Soups & Stews

1 1/2 lbs beef stew meat
2 1/2 Tbsp olive oil, divided
salt and fresh ground black pepper
1 3/4 cups yellow onion, chopped
1 1/4 cups carrots, peeled and chopped
1 cup celery, chopped
1 1/2 Tbsp garlic, minced
8 cups beef or chicken broth
2 (14oz) cans diced tomatoes
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 lb red or yellow potatoes, cut into 3/4" cubes
1 1/2 cups green beans, chopped (trim ends first)
1 1/2 cups frozen corn
1 cup frozen peas
1/3 cup fresh parsley, chopped


1. Heat 1 Tbsp olive oil in a large pot over medium heat.
2. Dab beef dry with paper towel. Season with salt and pepper, then add half of the beef to the pot and brown for about 5 minutes, turning half way through.
3. Transfer to a plate. Add another 1/2 Tbsp olive oil to pot and repeat process with remaining half of beef.
4. Add another 1 Tbsp oil to now empty pot, then add onions, carrots, and celery. Sauté for 4 minutes, add garlic and sauté for 1 minute longer.
5. Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer 30 minutes, stirring once or twice.
6. Add potatoes then continue to simmer, covered, 20 minutes
7. Stir in green beans and simmer 15 minutes longer, or until the veggies and beef are tender.
8. Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.