Beef Stew with Potatoes

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A classic dish that can't be beat on a cold day!

What You Need To Make This Recipe

Herbs Parsley Italian bunch $1.99
Produce, Vegetables Zucchini, each $1.50
Produce, Vegetables Pepper, Green $1.95
Produce, Vegetables Onion Yellow, per lb $1.75
Produce, Vegetables Garlic bulb $0.95
Oils & Vinegars Olive Oil, Extra Virgin $18.99
Herbs Thyme Bunch $2.99
  • 10 min

    Step 1

    Heat the oil in a large stock pot over medium flame. Pat the stew meat dry with a paper towel and season all sides with salt and pepper to taste. Once the oil is hot, add the meat. Let it brown for 1-2 minutes without moving it so that it cooks evenly. Cook on all sides just long enough to brown the outside, about 2-3 minutes. Remove the stew meat and set aside.

  • 15 min

    Step 2

    Keep the heat going to sauté the onions for 5-6 minutes or until they begin to turn translucent. The onions will release liquid that will help to release the tasty brown bits at the bottom of your pot. Add the carrots and peppers and cook for another 3-4 minutes. Toss in the garlic and give the veggies a stir. Add the potatoes and zucchini. Season the veggies with salt and pepper to taste and chopped thyme and stir together. Cook for 3-4 minutes still over medium heat. Stir in the pureed tomatoes and stock and bring to a gentle boil.

  • 35 min

    Step 3

    Reduce the heat, cover the pot, and simmer for 30-35 minutes. Stir the stew about half way through the cooking process. If the pot needs more liquid, gradually add more stock or water and bring to a boil. Add the chopped parsley just before serving

Ingredients

  • Olive Oil
    2 TBS
  • Beef Stew Meat
    1 lb
  • Onion
    1 chopped
  • Carrots
    2 chopped
  • Green Pepper
    1 chopped
  • Garlic
    3 cloves minced
  • Yukon Potatoes
    1 lb quartered
  • Zucchini
    1 chopped
  • Tomato Puree
    1 16 oz jar
  • Beef Stock or Water
    1 quart
  • Thyme
    1 TBS chopped
  • Parsley
    1