Ingredients:

  • 1 lb (450 g) beef stew meat, cut into 1-inch cubes
  • 2 tbsp (30 ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, diced
  • 1 bell pepper, diced (red or green)
  • 4 cups (950 ml) beef broth
  • 1 can (14 oz/400 g) diced tomatoes with juice
  • 2 bay leaves
  • 1 tsp (5 g) dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Season the beef cubes with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef until browned on all sides (about 5-7 minutes).
  2. Add diced onion and garlic to the pot, and sauté until softened (about 3-4 minutes). Stir in the carrots, celery, and bell pepper, cooking for an additional 5 minutes.
  3. Pour in the beef broth and add the diced tomatoes, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low.
  4. Cover and simmer for 30-40 minutes, or until the beef is tender. Adjust seasoning with salt and pepper.
  5. Remove bay leaves before serving. Garnish with fresh parsley, if desired. Enjoy with crusty bread or crusty rolls.