CLASSIC BEEF STEW

Beef Stew has tender chunks of beef, potatoes and veggies simmered in a rich and tasty broth. This is classic comforting dish that will leave you warm and happy!

Beef Stew

Ingredients
2 lbs chuck roast, trim fat and cut into 1 inch cubes
1 onion, diced
5 garlic cloves, minced
1/4 cup tomato paste
4 cups beef broth
2 tablespoons Worcestershire sauce
1 lb small potatoes, halved (can substitute russet or Yukon gold)
4 carrots, sliced into 1/2 inch pieces
1 cup peas
Optional - crusty bread for dipping

Directions
Season beef cubes with salt and pepper.
Heat oil in a pan over medium high heat and brown beef on both sides, about 2-3 minutes per side (you might have to do this in batches). Remove and set aside.
Add more oil and sauté garlic and onions for 3 minutes.
Stir in beef broth and Worcestershire sauce.
Return beef back to the pan and season with salt and pepper. Bring to a boil, then cover and lower the heat to medium low and let simmer for 1 1/2 hours.
Stir in carrots and potatoes, season with more salt and pepper and cook for another 30 minutes.
During the last 5 minutes stir in peas.
When it’s done cooking, the beef, carrots and potatoes should be fork tender.

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