Instructions:
Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Sauté Vegetables: Add chopped onion to the pot and cook until softened, about 5 minutes. Add carrots and cook for another 5 minutes, stirring occasionally.
Add Liquids and Seasoning: Pour in beef broth (or vegetable broth) and diced tomatoes. Add thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
Add Potatoes: Add the cubed potatoes to the pot. Bring the stew to a boil, then reduce heat to a simmer.
Simmer: Cover the pot and simmer for 20-30 minutes, or until the potatoes and carrots are tender.
Adjust Seasoning: Taste and adjust seasoning as needed. Remove the bay leaf before serving.
BEEF TENDERLOIN WITH CREAMY MUSHROOM SAUCE
Dump and Bake Meatball Casserole
Savoring Sweet Moments: Crafting Your Cherry Cheesecake Lush
Arielle Valdes, 21-Year-Old Missing Fort Myers Woman, Found after 5-Day Search
Never throw away this part of bananas: that’s why it’s worth gold in the house.
My Ex-Husband Asked Me to Be a Surrogate for Him and His New Wife – It Ended Not as He Expected
Country Cabbage Rolls Straight From A Mennonite Kitchen
Beef Pasties
VEGGIE LENTIL SOUP INSTANT POT