Beef and Vegetable Stew with Whole Wheat Bread

Ingredients

• Lean beef chunks 5 oz
• Carrots, potatoes, onions mixed 2.5 cups
• Beef broth 1 cup
• Whole wheat bread 1 slice
• Olive oil 1 tbsp

Method

1. Prepare the ingredients. Wash and peel the carrots and potatoes. Chop the carrots, potatoes, and onions into bite-sized pieces. Cut the lean beef into similar-sized chunks if not pre-cut.
   Tip: Try to cut all vegetables and beef pieces roughly the same size so they cook evenly.
2. Heat olive oil and brown the beef. Place a large pot or Dutch oven on medium-high heat. Add 1 tablespoon of olive oil. When the oil is hot, add the beef chunks. Cook them, stirring occasionally, until all sides are nicely browned. This should take about 5-7 minutes.
   Tip: Do not overcrowd the pot; brown the beef in batches if necessary to get a good sear.
3. Add vegetables and sauté. Add the chopped carrots, potatoes, and onions to the pot with the beef. Stir everything together and cook for about 5 minutes until the vegetables start to soften.
   Tip: Stir frequently to prevent sticking and to evenly cook the vegetables.
4. Add beef broth and simmer. Pour 1 cup of beef broth into the pot. Stir to combine. Bring the mixture to a boil, then reduce heat to low. Cover the pot with a lid and let it simmer gently for about 1 hour, or until the beef is tender and the vegetables are cooked through.
   Tip: Check occasionally and stir gently. If the liquid reduces too much, add a little water or more broth.
5. Check seasoning and serve. After simmering, taste the stew and add salt and pepper if needed. Ladle the stew into a bowl and serve with a slice of whole wheat bread on the side.
   Tip: The bread is perfect for dipping into the flavorful stew.

Pro tips

• For extra flavor, add a bay leaf or fresh herbs like thyme during simmering and remove before serving.
• If you prefer a thicker stew, mix 1 teaspoon of cornstarch with a little cold water and stir it into the stew during the last 10 minutes of cooking.