Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, for depth of flavor)
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup peas, fresh or frozen
- 2 tablespoons fresh parsley, chopped for garnish
If you’re missing any of these ingredients or need to accommodate dietary preferences, feel free to substitute. For instance, you can replace beef with mushrooms for a vegetarian version or use gluten-free alternatives as needed.
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, searing each side until browned. Remove the beef and set aside.
- Add the remaining tablespoon of olive oil to the pot. Sauté the onions until translucent, about 5 minutes, then add the garlic and cook for another minute.
- Return the beef to the pot, then stir in the tomato paste, ensuring all the meat is well-coated.
- Deglaze the pot with red wine, if using, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
- Add the beef broth, Worcestershire sauce, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally.
- Add the carrots and potatoes, continuing to cook for another 30 minutes, or until the vegetables are tender.
- Stir in the peas and cook for an additional 5 minutes. Adjust seasoning as needed.
- Remove the bay leaves, garnish with fresh parsley, and serve hot.
Remember, cooking is about intuition and love. Feel free to adjust spices and ingredients to suit your taste, just like my abuela always did.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International