Description
Tender beef cubes bathe in silky garlic butter broth, mingling with sweet carrots, celery, and soft potatoes, while peas add a pop of color. Each spoonful warms you from the inside out.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound beef chuck cut into 1-inch cubes
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 carrots peeled and sliced
- 3 stalks celery sliced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 pound potatoes peeled and cubed
- 1/2 cup frozen peas
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot or Dutch oven, melt butter with olive oil over medium-high heat.
- Add beef cubes and brown on all sides, about 5 to 7 minutes, then remove and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in garlic and tomato paste and cook for 1 minute until fragrant.
- Return beef to the pot, pour in beef broth, and add bay leaf and thyme.
- Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1 hour.
- Uncover, add potatoes, and simmer for 20 to 25 minutes until potatoes are tender.
- Stir in frozen peas and cook for an additional 5 minutes.
- Season with salt and pepper, remove the bay leaf, and stir in chopped parsley.
- Ladle into bowls and serve hot.
Notes
- Use well-marbled beef chuck for tender, flavorful meat.
- Adjust the thickness by simmering uncovered if desired.
- Leftovers taste even better after sitting overnight in the refrigerator.
- Freeze any extra portions for up to 2 months.