Modern Pot of Gold Beef Stew

About this recipe

Relish a comforting bowl of hearty beef stew, enhanced with modern culinary techniques for maximum flavor. This dish combines succulent beef, tender vegetables, and rich broth, appealing to both traditional and contemporary palates.

Ingredients

• 2 pounds beef stew meat, cubed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 carrots, sliced
• 4 Yukon Gold potatoes, diced
• 1 cup frozen peas
• 4 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions

1. 1

   Heat olive oil in a large Dutch oven over medium heat.

2. 2

   Season beef with salt and pepper, then brown on all sides in the pot.

3. 3

   Add onion and garlic; sauté until fragrant, about 3 minutes.

4. 4

   Stir in tomato paste, thyme, and rosemary; cook for 2 minutes.

5. 5

   Pour in beef broth and Worcestershire sauce; bring to a boil.

6. 6

   Add carrots and potatoes; reduce heat and let simmer for 1 hour, stirring occasionally.

7. 7

   Add peas; simmer for another 20 minutes or until vegetables are tender.

8. 8

   Serve hot, garnished with fresh parsley.