This robust beef and veggie stew is a warm and hearty dish packed with tender beef and a medley of vegetables, perfect for cozy dinners.
Ingredients
2 tablespoons butter
2 tablespoons oil
1 pound beef
1 medium onion
1 tablespoon flour
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
4 cups beef broth
2 cups water
1/4 cup parsley
1/4 cup celery leaves
1 leaf bay leaf
1 teaspoon marjoram
1 cup corn
2 medium potatoes
2 medium carrots
2 stalks celery
2 tablespoons tomato paste
Method
In a large skillet, melt butter and heat oil over medium flame until the butter stops bubbling. Add in cubed beef and diced onion, cooking them while stirring until the beef is golden brown, which will take about 10 minutes.
While the beef cooks, mix flour, paprika, salt, and black pepper in a small bowl. Once the beef is browned, sprinkle this seasoned flour over it and mix well to ensure the beef is coated; set this mixture aside.
In a sizable soup pot, pour in beef broth and water. Mix in chopped parsley, celery leaves, a bay leaf, and marjoram. Add the beef mixture and bring the pot to a boil. Once boiling, lower the heat to medium-low, cover the pot, and let it simmer, stirring occasionally, until the meat becomes tender, which will take about 45 minutes.
Now, introduce corn, cubed potatoes, sliced carrots, and chopped celery along with tomato paste into the pot. Allow the stew to simmer gently without a lid, stirring occasionally, for another 15 to 20 minutes until the vegetables are tender and the stew has thickened. Finally, discard the bay leaf and serve the stew piping hot.
