Essential Ingredients
Ingredient Quantity
Beef stew meat 1½ pounds
Olive oil, divided 2½ tablespoons
Salt and freshly ground black pepper To taste
Yellow onion, chopped (1 large) 1¾ cups
Carrots, peeled and chopped (3 medium) 1¼ cups
Celery, chopped (3 medium stalks) 1 cup
Garlic, minced (4 cloves) 1½ tablespoons
Low-sodium beef broth or chicken broth 8 cups
Diced tomatoes 2 cans (14 ounces each)
Dried basil 1½ teaspoons
Dried oregano 1 teaspoon
Dried thyme ½ teaspoon
Red or yellow potatoes, chopped into ¾-inch cubes 1 pound
Green beans, chopped (trim ends first) 1½ cups (5 ounces)
Frozen corn kernels 1½ cups
Frozen peas 1 cup
Fresh parsley, chopped ⅓ cup
Step-by-Step Preparation Guide
Phase 1: Brown the First Portion of Beef
Heat 1 tablespoon of olive oil in a large pot over medium-high heat setting. Pat the beef dry thoroughly using paper towels, then season generously with salt and pepper. Place half of the beef pieces into the hot pot and brown for approximately 4 minutes total, rotating the pieces halfway through the cooking time.
Phase 2: Brown the Second Batch of Beef
Remove the first batch of browned beef to a clean plate. Add an additional ½ tablespoon of oil to the pot and repeat the browning procedure with the remaining beef pieces. Transfer this second batch to the plate alongside the first.
Phase 3: Cook the Aromatic Vegetables
Add the final tablespoon of oil to the now-empty pot. Incorporate the chopped onions, carrots, and celery, then sauté these vegetables for 3 minutes until they begin softening. Add the minced garlic and continue sautéing for an additional minute until fragrant.
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