Let's prepare Sunday stew my people

Heat olive oil in a large pot over medium-high heat until shimmering.

Season beef chuck with salt and black pepper, then add to the pot.

Brown the beef on all sides, about 5-7 minutes, then remove and set aside.

Add onions, carrots, and celery to the pot, cooking until softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Return the beef to the pot and add potatoes, beef broth, tomato paste, bay leaves, and thyme.

Bring the mixture to a boil, then reduce heat to low and cover.

Simmer for 1.5 to 2 hours, until the beef is tender and the flavors meld.

Add peas and corn, cooking for an additional 10 minutes.

Remove bay leaves and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with fresh parsley.

Spice Level:

Allergens