Ingredients:
- 1 lb. beef stew meat, cubed
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can diced tomatoes, undrained
- 2 cups butternut squash, peeled and cubed
- 1 cup carrots, peeled and sliced
- 1 cup celery, sliced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 bay leaf
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef stew meat and brown on all sides, about 5 minutes.
- Remove the meat from the pot and set aside.
- Add the chopped onion and minced garlic to the pot and sauté until tender, about 5 minutes.
- Return the beef to the pot and add the beef broth, diced tomatoes, butternut squash, carrots, celery, thyme, rosemary, salt, black pepper, and bay leaf.
- Bring the stew to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
- Remove the bay leaf and discard.
- Serve the stew hot, garnished with fresh herbs if desired.
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