Go Back

Hearty Meat and Vegetable Stew

A warm, savory stew filled with tender meat and rich vegetables, perfect for family gatherings or cozy winter evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef or lamb, diced
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced
  • 1 cup celery, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 5 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • to taste Salt and pepper
  • 2 tablespoons olive oil

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, garlic, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally until softened and fragrant.
  2. Push the vegetables to the sides and add the diced beef or lamb to the center of the pot. Let it sear for about 5 minutes until browned on all sides.
  3. Stir in the tomato paste, thyme, rosemary, salt, pepper, and diced potatoes. Pour the beef broth over the mixture, ensuring everything is submerged.
  4. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors meld beautifully.
  5. Before serving, give the stew a taste, adjusting the seasoning if necessary.
  6. Ladle the stew into bowls and serve hot. Pair it with crusty bread or fluffy rice for an extra treat!

Notes

Feel free to swap out vegetables based on your preference or what's on hand. Ensure all proteins used are Halal-friendly. Allowing your stew to simmer longer intensifies flavors, but even a short simmer yields tasty results. Avoid overcooking the vegetables at the beginning to maintain texture. Can be stored in the refrigerator for about 3-4 days and freezes well for up to 3 months.