Course Type
Dinner
Dietary Restrictions
Gluten-free, Dairy-free, Nut-free
4-6 Servings
Ingredients
500g lean beef, cut into chunks
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 large potatoes, peeled and chopped
2 tbsp tomato paste
4 cups vegetable broth
Salt and pepper to taste
2 bay leaves
1 tsp dried thyme
Fresh parsley for garnish
Cooking Utensils
Large pot or Dutch Oven
Wooden spoon
Knife
Cutting board
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the beef chunks and brown on all sides, then remove from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic and cook until softened.
3. Return the beef to the pot, and add the chopped carrots, parsnips, and potatoes. Stir everything together.
4. Add the tomato paste, vegetable broth, salt, pepper, bay leaves, and dried thyme to the pot. Stir until everything is well combined.
5. Bring the stew to a boil, then reduce heat to low and let it simmer for about 2 hours, or until the vegetables are tender and the beef is cooked through.
6. Before serving, remove the bay leaves and garnish with fresh parsley for added color and flavor.
