Slow-Baked Hearty Beef Stew

None · Summer · 240 min · Serves 6 · By The Lesapor Kitchen

This hearty beef stew is ideal for a lazy weekend when you want to spend some time in the kitchen. Packed with tender beef and seasonal vegetables, it's a dish that brings comfort and flavor in every bite.

Ingredients

• 2 tablespoons olive oil
• 2 1/2 pounds beef chuck, cut into 1 1/2-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 1/2 cups water
• 1 tablespoon tomato paste
• 2 bay leaves
• 4 medium carrots, cut into 1-inch pieces
• 3 large potatoes, peeled and cut into chunks
• 2 teaspoons dried thyme
• Salt, to taste
• Black pepper, to taste
• 1 cup frozen peas

Method

1. Preheat your oven to 325°F (165°C).
2. In a large oven-safe pot, heat the olive oil over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Transfer the browned beef to a plate and set aside.
3. In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Stir in the tomato paste and cook for 2 more minutes until it darkens slightly.
5. Return the beef to the pot. Add the beef broth, water, and bay leaves, stirring to combine. Bring to a simmer.
6. Add the carrots, potatoes, dried thyme, salt, and black pepper. Cover the pot with a lid and transfer it to the preheated oven.
7. Bake for about 3 hours, or until the beef is tender and the vegetables are cooked through.
8. Remove the pot from the oven. Stir in the frozen peas and let them warm through, about 5 minutes.
9. Check the seasoning and adjust with more salt and pepper if needed before serving.