Directions
- Heat 1 tbsp (15 ml) olive oil in a large pot over medium-high heat. Pat the beef dry with paper towels and season generously with salt and pepper. This step helps the beef brown beautifully rather than steam.
- Brown half of the beef in the pot for about 4 minutes, turning halfway through to get a rich crust. Remove and set aside, then repeat with the remaining beef.
- Add the remaining 1 ½ tbsp (22 ml) olive oil to the pot, then sauté the onions, carrots, and celery for 3 minutes until they begin to soften and release a fragrant aroma. Add the garlic and cook for 1 more minute, stirring constantly so it doesn’t burn.
- Stir in the broth and diced tomatoes with their juice. Return the browned beef to the pot. Sprinkle in the basil, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30 minutes to allow flavors to meld.
- Add the cubed potatoes, cover, and continue simmering for 20 minutes until the potatoes are tender but not mushy.
- Stir in the chopped green beans and simmer uncovered for an additional 15 minutes, letting the beans cook through while keeping a slight crunch.
- Add the frozen corn and peas, and simmer for another 5 minutes until heated through.
- Remove from heat, stir in fresh parsley, and taste for seasoning. Serve warm, ladled into bowls for a comforting, hearty meal.
Recipe Details
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Difficulty: Medium
Variations & Substitutions
- For a lighter version, swap beef stew meat for cubed chicken breast or turkey.
- Make it gluten-free by using only naturally gluten-free broth and skipping any thickening agents.
- Add a pinch of smoked paprika or cayenne pepper for a subtle warmth and depth of flavor.
- Replace green beans and corn with seasonal vegetables such as zucchini or bell peppers for a fresh twist.
Serving Suggestions
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