Servings: 4-6 | Preparation time: 20 minutes | Cooking time: 1h 30 minutes
Ingredients
- 1 pound (450g) beef stew meat, cut into bite-sized pieces
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth (can use Cool Runnings beef bouillon cubes)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup Cool Runnings pigeon peas
- Chopped fresh parsley for garnish (optional)
Directions
1. Toss beef with flour until coated.
2. Heat olive oil in a large pot over medium-high. Brown beef on all sides, then remove and set aside.
3. In the same pot, sauté onion and garlic for 2 minutes. Add carrots and potatoes; cook 5 more minutes.
4. Return beef to pot. Add broth, diced tomatoes, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1.5–2 hours until beef is tender.
5. Add frozen peas during the last 10 minutes.
6. Serve hot, garnished with parsley if desired.
Beef and Vegetable Stew Recipe Card
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