A hearty and comforting one pot meal featuring tender beef chunks and perfectly cooked potatoes simmered together with savory herbs and vegetables.
1 tablespoon olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
4 medium red potatoes, cut into 1-inch pieces
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 cup beef broth
1 cup water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef stew meat to the pot and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the browned beef to the pot and add the potatoes, carrots, and celery.
Pour in the beef broth and water, stirring to combine.
Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to low and cover the pot.
Simmer gently for 1 hour, stirring occasionally, until the beef is tender and the potatoes are cooked through.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Sprinkle chopped fresh parsley over the top before serving.