The BEST Beef and Tomato Stew
Serves 8
A hearty beef stew with tomatoes, root vegetables, and herbs, cooked low and slow until tender.
| 15 ml olive oil | Heat oil, sear beef on all sides, 5 min | Add remaining ingredients, bring to boil | Cover, simmer 2–3 hrs until tender |
| 900 g cubed beef chuck roast | |||
| 1 (425 g) can stewed tomatoes | |||
| 1 (170 g) can tomato paste | |||
| 950 ml beef broth | |||
| 1 tablespoon Worcestershire sauce | |||
| 1 medium onion, chopped | |||
| 3 large carrots, sliced | |||
| 3 ribs celery, chopped | |||
| 450 g baby potatoes, sliced in half | |||
| 150 g fresh or frozen peas | |||
| 2 teaspoons garlic powder | |||
| 1 teaspoon salt | |||
| 1/2 teaspoon black pepper | |||
| 1 tablespoon fresh thyme (or 1 teaspoon dried) | |||
| 2 teaspoons fresh rosemary (or 1/2 teaspoon dried) | |||
| 1 bay leaf |
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