Course Type
Main Course
Dietary Restrictions
Gluten-free, Dairy-Free, Nut-Free
4-6 servings
Ingredients
500 grams of beef stew meat
2 tablespoons olive oil
1 large onion, chopped
3 cloves of garlic, minced
2 carrots, chopped
2 celery sticks, chopped
1 quart of beef broth
2 tablespoons of tomato paste
2 large potatoes, peeled and chopped
1 teaspoon of thyme
1 teaspoon of rosemary
1 teaspoon of paprika
1/2 teaspoon of cayenne pepper
Salt and pepper to taste
2 tablespoons of cornstarch
1/4 cup of water
Cooking Utensils
Large pot
Knife
Spoon
Instructions
1. Over medium heat, heat olive oil in the large pot.
2. Add beef stew meat, season with salt and pepper, and cook until all sides are browned. Once browned, remove meat from pot and set aside.
3. In the same pot, add chopped onion, minced garlic, chopped carrots, and chopped celery. Cook until onion is translucent.
4. Return the beef stew meat to the pot.
5. Add tomato paste, thyme, rosemary, paprika, and cayenne pepper into the pot. Stir well to combine.
6. Pour in beef broth. Bring the mixture to a boil.
7. Reduce the heat, cover the pot, and let it simmer for about 1 hour.
8. Add chopped potatoes in the pot and let it simmer for another 20-30 minutes, or until potatoes are tender.
9. In a separate bowl, mix cornstarch and water to create a slurry.
10. Pour the slurry into the pot and stir well. This will help thicken the stew.
11. Continue to simmer the stew for another 5-10 minutes.
12. Season with additional salt and pepper to taste before serving.
