•INGREDIENTS:
– 2 pounds beef stew meat, cut into chunks
– 4 cups beef broth
– 4 medium potatoes, peeled and chopped
– 3 large carrots, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen peas
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 2 teaspoons dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil for cooking
– Fresh parsley for garnish
INSTRUCTIONS :
1. Brown the meat: Heat the olive oil in a large pot over medium heat. Add the beef chunks and cook until browned on all sides. Remove the meat and set aside.
2. Sauté the vegetables: In the same pot, add the onions and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
3. Combine ingredients: Return the browned beef to the pot. Add the potatoes, carrots, beef broth, tomato paste, Worcestershire sauce, and thyme. Season with salt and pepper.
4. Simmer: Bring the stew to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
5. Add peas: Stir in the frozen peas and cook for another 5-10 minutes until heated through.