Central Park Zoo Keeper's Stew
A comforting and hearty stew, reminiscent of a classic American diner staple, perfect for fueling a busy day. This beef and vegetable stew is cooked slowly until the meat is incredibly tender and the vegetables are sweet. It's a robust, flavorful meal that satisfies and warms you from the inside out, ideal for a chilly evening.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Season beef cubes generously with salt and pepper. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 3
Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until vegetables begin to soften.
- 4
Stir in the tomato paste, bay leaves, dried thyme, and smoked paprika. Cook for 1 minute, stirring constantly.
- 5
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.
- 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is very tender.
- 7
Carefully remove the bay leaves. Stir in the frozen peas and cook for an additional 5 minutes, or until the peas are heated through and tender-crisp.
- 8
Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can thicken it slightly by mashing a few pieces of vegetables against the side of the pot.
- 9
Ladle into bowls and garnish with fresh chopped parsley before serving. Excellent with crusty bread or mashed potatoes.