Slow-Cooked Beef and Tomato Stew with Fresh Herbs

Name: Slow-Cooked Beef and Tomato Stew with Fresh Herbs
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs (680 g), cubed beef stew meat; 2 tbsp olive oil; 1, chopped onion; 2, chopped carrots; 2 stalks, chopped celery; 3 cloves, minced garlic; 2 tbsp tomato paste; 1 can (14 oz, 400 g) diced tomatoes; 2 cups (480 ml) beef broth; 2 tsp, chopped fresh thyme; 1 tsp, chopped fresh rosemary; 2 bay leaf; 1 tsp salt; 1/2 tsp black pepper

Beef and tomatoes simmered for hours with aromatic herbs until tender, creating a deeply savory and satisfying stew.

Cuisine: American

Category: One Pot

Prep: 20 minutes. Cook: 120 minutes.

Serves 6.

Ingredients

1.5 lbs (680 g), cubed beef stew meat
2 tbsp olive oil
1, chopped onion
2, chopped carrots
2 stalks, chopped celery
3 cloves, minced garlic
2 tbsp tomato paste
1 can (14 oz, 400 g) diced tomatoes
2 cups (480 ml) beef broth
2 tsp, chopped fresh thyme
1 tsp, chopped fresh rosemary
2 bay leaf

Instructions

Step 1: In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add 1.5 lbs cubed beef stew meat and brown on all sides for 5 minutes per side. Remove meat and set aside.
Step 2: Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the pot, and cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute more.
Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened. Add 1 can diced tomatoes, 2 cups beef broth, 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
Step 4: Return browned beef to the pot, bring to a simmer, cover, and reduce heat to low. Simmer for 2 hours, or until beef is tender and vegetables are soft. Discard bay leaves before serving.