In a large pot or Dutch oven, heat the butter over medium-high heat.
Season the beef with salt and pepper.
Brown the beef in batches, ensuring each piece gets a nice sear. Remove and set aside.
Sauté the Aromatics:
In the same pot, add the diced onions and cook until softened, about 5 minutes.
Stir in the garlic and bell pepper, and cook for another 2–3 minutes.
Build the Stew:
Add the chopped tomatoes and cook until they break down slightly.
Return the beef to the pot and pour in the beef stock. Add the bay leaves.
Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour.
Add Vegetables & Finish Cooking:
After 1 hour, add the chopped carrots and potatoes.
Continue to simmer, covered, for another 30–40 minutes or until beef and vegetables are tender.
Remove bay leaves before serving. Adjust seasoning with salt and pepper if needed.
Serving and Storage Tips:
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