Beef Stew with Vegetables

Ingredients

• 1.5 lb beef stew meat
• 2 tbsp olive oil
• 1 medium onion
• 3 medium carrots
• 3 tbsp tomato paste
• 2 cups beef broth
• 1 cup frozen peas
• 1 tsp salt

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot over medium-high. Add 1.5 lb beef stew meat in a single layer and cook until browned on all sides, about 8 minutes. Remove beef to a plate.

2. 2

   Reduce heat to medium. Add 1 chopped onion and 3 sliced carrots to the pot. Cook, stirring, until onion is soft and golden, about 5 minutes.

3. 3

   Stir in 3 tbsp tomato paste and cook for 1 minute until it darkens slightly and smells rich.

4. 4

   Return beef to the pot. Pour in 2 cups beef broth and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer until beef is tender, about 30 minutes.

5. 5

   Stir in 1 cup frozen peas and cook until heated through, about 3 minutes. Season with extra salt and pepper if you like.

6. 6

   Serve hot, spooned into bowls with crusty bread or over mashed potatoes if desired.

Tools you’ll need

• large pot or Dutch oven
• wooden spoon
• cutting board
• knife

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