Ingredients:
2 tablespoons olive oil
1 lb beef stew meat, cut into cubes Salt and pepper to taste 1 large onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
3 potatoes, peeled and cubed
4 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried thyme
1 bay leaf
1 cup frozen peas
1 cup frozen corn
2 tablespoons fresh parsley, chopped Directions:
Heat olive oil in a large pot over medium-high heat.
Season beef with salt and pepper, and brown in the pot.
Remove beef and set aside.
In the same pot, add onion and garlic, cooking until softened, about 5 minutes.
Return beef to the pot, adding carrots, potatoes, beef broth, diced tomatoes with their juice, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender.
Add frozen peas and corn, cooking for an additional 10 minutes. Remove bay leaf, and season with salt and pepper to taste.
Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour 50 minutes | Total Time: 2 hours 10 minutes
