Hearty Veggie Beef Stew

Beef stew is super filling, savory and sooo easy to make! Here’s my recipe/ guide on how to make a delicious stew- one that makes it seem like you slaved away in the kitchen- but really just chopped a bunch of stuff up, sprinkled in some seasonings, threw it in a pot and let the magic work itself. My methods are very go-with-the-flow, but I promise you can’t mess this one-pot stew up. And feel free to experiment different veggies- you really can’t go wrong!  Lastly, I’m half Filipino, so naturally I eat this with rice. But it goes great with a fresh baguette or pearl couscous! Ingredients:

• 1.5-2 lbs of chunks of chuck beef (you want a little fat in the cut)
• 2 tomatoes
• 1 can of tomato paste
• garlic
• leeks
• 1 sweet potato
• carrots
• peas
• celery
• seasonings (rosemary or thyme for example)
• beef stock
• worcestershire sauce
• pepper & salt
• flour

Directions: Heat your pot with olive oil and sear your chunks of beef until browned. Add a little over a pint of beef stock, garlic (4-5 cloves,) chopped leaks, seasonings, salt and lots of pepper to the pot. After 25 minutes, add 1 cup of water, 3-4 tablespoons of worcestershire sauce, all of your chopped veggies, the tomato paste and a little grab of flour and stir. Continue to stir every so often and keep at a medium heat (a nice simmer) for about an 1-1.5 hours. If you accidentally over season, add more beef stock or some water. If you want your veggies a bit firmer, add them to the pot further into cooking. The stew will thicken a bit when settled. Enjoy your hot bowl of stew!

Chelsea is a San Francisco-based journalist whose passion revolves around exploring the world, immersing herself in foreign cultures, and of course, eating and drinking everything delicious.

Her work can be found in TravelPulse, Forbes, INSIDER, SF Gate and more. She covers all things food, drink and travel and is always up for an adventure, whether that means an adrenaline-pumping excursion or trying a new cuisine.