Anna's Arendelle Adventure Stew
A heartwarming and robust stew, perfect for warming up after a long journey or a chilly winter's day. This dish is packed with tender beef, hearty vegetables, and a rich broth, reminiscent of comfort found in unexpected places. Prepare it for a cozy gathering or a simple, nourishing meal.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot, about 3-4 minutes per side. Remove beef and set aside.
- 2
Add chopped onion, carrots, and celery to the pot. Sauté until the vegetables begin to soften, about 5-7 minutes.
- 3
Return the browned beef to the pot. Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pot.
- 4
Add bay leaves, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- 5
Stir in the cubed potatoes. Continue to simmer, covered, for another 30-40 minutes, or until the beef and potatoes are fork-tender.
- 6
Remove the bay leaves from the stew. Stir in the frozen peas and cook for an additional 5 minutes, or until heated through.
- 7
Taste and adjust seasonings as needed. Ladle the hot stew into bowls and serve immediately with crusty bread.
- 8
For a thicker stew, you can mix 2 tablespoons of cornstarch with 1/4 cup cold water and stir into the simmering stew during the last 10 minutes of cooking.