Stewed beef

Stewed beef

Ingredients

  • 1/2 pounds boneless beef (stew meat), cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3/4 cup chicken broth
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1/2 teaspoon thyme
  • 1/4 cup dry red wine
  • 1 cup onions, minced
  • 1 garlic clove, minced
  • 6 carrots (about 2 cups), cut into 1-inch pieces
  • 4 large potatoes (about 3 cups), cut into 1-inch pieces
  • 1 cup peas

How to Make It

Step 1

Preheat oven to 425 degrees F.

Step 2

Toss carrots, potatoes, peas and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until the vegetables are golden.

Step 3

Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned.

Step 4

Add roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt, garlic and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving.

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