This hearty beef stew is loaded with vegetables and bursting with flavor, making it the ultimate comfort food. Perfect for meal prepping, it’s a wholesome, satisfying dish to enjoy whenever you’re craving something cozy and nourishing.
Preparation
15
min
Cooking
125-185
min
Portion
6
Ingredients
- 650 g (1 ½ lb) stewing beef, trimmed and cubed
- 15 ml (1 tbsp) all-purpose flour
- 5 ml (1 tsp) garlic powder
- 2.5 ml (½ tsp) black pepper
- 45 ml (3 tbsp) olive oil
- 4 medium potatoes, cubed
- 3 yellow onions, chopped
- 10 celery ribs, cut into 1 cm pieces
- 6 medium carrots, cut into 1 cm pieces
- 60 ml (¼ cup) tomato paste
- 22.5 ml (1 ½ tbsp) beef concentrate or 1 beef bouillon cube
- 30 ml (2 tbsp) dried rosemary and/or thyme
- 375 ml (1 ½ cups) frozen peas
- 250 ml (1 cup) parsley, chopped
Preparation
- In a large bowl, toss the beef with the flour, garlic powder, and black pepper until evenly coated.
- Heat the olive oil in a large pot over high heat. Fry the beef cubes for about 1 minute on each side, until browned.
- Lower the heat to medium, add the onions, and cook while stirring for about 3 minutes.
- Add about 2 liters (8 cups) of water to the pot, gently scraping the browned bits from the bottom with a wooden spoon.
- Add the potatoes, celery, carrots, tomato paste, beef concentrate, and rosemary and/or thyme to the pot. Simmer uncovered for 2 to 3 hours, stirring occasionally.
- In the last 10 minutes of cooking, stir in the frozen peas and allow them to cook through.
- Add the parsley to the pot right before serving, stirring to combine.
Notes
Store in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months.
Registered Dietitian Nutritionist in Montreal
