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Hearty Vegetable Beef Stew with Crusty Bread
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound beef stew meat, cut into bite-size pieces
  • 2 medium carrots, sliced
  • 2 medium potatoes, cubed
  • 1 large onion, diced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper
  • 1 loaf crusty bread

Instructions
 

  • Heat a large pot over medium heat. Add the beef stew meat and cook until browned on all sides.
  • Add the diced onion, sliced carrots, sliced celery, and minced garlic. Stir and cook for a few minutes until the onion softens.
  • Stir in the tomato paste, dried thyme, salt, and black pepper. Cook for one minute to combine the flavors.
  • Pour in the beef broth and add the bay leaves. Bring the mixture to a gentle boil.
  • Add the cubed potatoes. Lower the heat, cover the pot, and simmer until the beef and potatoes are tender.
  • Remove the bay leaves. Taste and adjust salt and pepper if needed.
  • Ladle the stew into bowls and serve with slices of crusty bread for dipping.

Notes

For a thicker broth, mash a few potato cubes against the side of the pot before serving. Leftovers keep well in the fridge for three days and reheat nicely on the stove with a splash of broth to loosen the texture. If you prefer a milder herb note, swap the thyme for dried rosemary. The crusty bread works best when warmed briefly in the oven so it stays firm enough to hold up to the stew.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife