Course Type
Main Course
Dietary Restrictions
Gluten-free, dairy-free
8 Servings
Ingredients
3 lbs of lean beef stew meat, cut into 1-inch cubes
3 tablespoons of olive oil
Salt and black pepper to taste
2 large onions, chopped
6 cloves of garlic, minced
2 teaspoons of ground cumin
2 teaspoons of smoked paprika
1 teaspoon of crushed red pepper flakes
6 carrots, sliced into 1/2-inch pieces
4 large potatoes, peeled and cubed
1 can (14.5 oz) of diced tomatoes
4 cups of beef broth
2 bay leaves
Chopped fresh parsley for garnish
Cooking Utensils
Large Dutch oven or heavy-bottomed soup pot
Cutting board and knife
Wooden spoon
Ladle
Instructions
1. Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
2. Season the beef cubes with salt and pepper, then add them to the pot. Cook until browned on all sides, about 5-7 minutes. Remove the meat and set it aside.
3. In the same pot, add the chopped onions and minced garlic. Sauté until the onions are soft and transparent, about 5 minutes.
4. Add the cumin, smoked paprika, and crushed red pepper flakes. Stir and cook for another minute until the spices are fragrant.
5. Return the beef to the pot. Add the sliced carrots, cubed potatoes, diced tomatoes, beef broth, and bay leaves. Stir everything together.
6. Bring the stew to a boil, then reduce the heat and let it simmer, covered, for about 2 hours, stirring occasionally.
7. After 2 hours, check to make sure the beef is tender and the flavors are well combined. If needed, continue to simmer uncovered for about 30 minutes more until the stew reaches your desired consistency.
8. Before serving, remove the bay leaves and sprinkle the stew with chopped fresh parsley.
9. Serve the stew hot, with a side of crusty bread if desired. Enjoy your hearty Middle-Earth meal!
