Enjoy a steaming bowl of this delicious and hearty beef stew at the end of a cold winter's day.
Ingredients
2 tbsp
Olive Oil, Extra Virgin
1 1/3 kg
Beef, chuck, blade
(steak; cubed)
2 large
Carrots
(chopped)
2 medium stalk(s)
Celery
(chopped)
4 cup
Beef broth (stock), low-sodium
1 can(s) (14oz)
Diced tomatoes, low sodium, canned
2 tbsp
Tomato paste, organic
(no nitrates or sugar)
2 tbsp
Rosemary, fresh
(chopped)
1 tbsp
Thyme, fresh
(chopped)
1 tsp
Salt
1 tsp
Black pepper
1 cup
Green peas, canned, drained
(fresh or frozen)
1/2 cup
Parsley, fresh
(chopped)
1 whole orange(s)
Orange peel (zest)
Instructions
Preheat your oven to 320 degrees F.
Add the vegetable oil to a pan or large stockpot and brown the meat, ensuring all sides are seared and browned. You may need to brown the meat in batches, being careful not to overcrowd the pan. Once browned, remove from the pan and store on a large plate. Add more oil, as necessary.
Once all the meat has been browned and removed from the pan, add the carrots and celery. Cook until softened.
Add all the beef back to the pan, including any juices that have come out of the meat. Add the beef stock, diced tomatoes, and tomato paste. Stir in the rosemary, thyme, salt, and pepper. Bring to a boil then reduce the heat, cover, and simmer for 40 minutes.
Stir in the peas and cook uncovered for another 20 minutes.
Ladle stew into deep bowls and top with chopped parsley and a sprinkle of orange zest.
