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One Pot Beef and Potato Stew


  • 1 1/3 lbs Stewing Beef (cubed)

  • Sea Salt & Black Pepper (to taste)

  • 1 1/2 tsp Extra Virgin Olive Oil

  • 1/2 White Onion (medium, diced)

  • 2 Garlic (clove, minced)

  • 1 1/2 tbsps Tomato Paste

  • 2 1/2 cups Beef Broth

  • 2 Russet Potato (medium, cubed)

  • 1 cup Frozen Peas (thawed)

  • 2 tbsps Parsley (chopped, for garnish)

How to Prepare

  1. Season the beef all over with salt and pepper. Heat the oil in a pot over medium-high heat. Once hot, add the beef and sear on all sides, until browned, about three minutes per side.

  2. Add the onion and sauté for about five minutes. Add the garlic and tomato paste and sauté for another minute. Add the beef broth and bring to a simmer. Turn the heat to low, cover the pot with a lid, and simmer for about an hour.

  3. Add the potato to the pot, stir, and season the stew with salt and pepper. Cover the pot with a lid again and simmer for another 35 to 45 minutes.

  4. Once everything is cooked through, add the peas and stir well. Cover and continue to cook for seven to 10 minutes. Divide the stew between serving bowls. Top with parsley, and enjoy!

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