Hearty Homestyle Beef Stew with Rustic Vegetables

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Season the beef cubes with salt and pepper.

Brown the beef in batches until all sides are seared. Set aside.

Sauté the Aromatics:

In the same pot, add a bit more oil if needed.

Add chopped onion and minced garlic; cook until softened (about 3–4 minutes).

Stir in tomato paste and cook for another 1–2 minutes.

Simmer the Stew:

Return the browned beef to the pot.

Pour in beef broth and red wine (or more broth if skipping wine).

Add thyme, rosemary, and bay leaves. Stir and bring to a simmer.

Cover and cook on low heat for 1 to 1.5 hours until the beef is tender.

Add the Vegetables:

Add potatoes, carrots, and green bell pepper to the pot.

Stir and cook for an additional 30–40 minutes, until vegetables are fork-tender.

Adjust Heat and Thickness (Optional):

Add red chili peppers for a spicy touch.

If a thicker stew is desired, mix 1 tbsp cornstarch with a bit of cold water to create a slurry and stir into the stew. Simmer for 5–10 more minutes until thickened.

Finish and Serve:

Discard bay leaves.

Ladle the stew into bowls.

Garnish with fresh parsley or cilantro. Serve hot with crusty bread.

Serving and Storage Tips

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