I Smelled This As Soon As I walk Into My Brother’s House. LOVE in a Bowl.

Served over rice, this tangy stew gave me the strength needed to keep going. We were almost home, but being able to stop and eat that wonderful meal with my brother and his family was just what we needed. It was comfort food at it’s finest.

Beef Stew with Sweet Peas and Tomatoes

Ingredients:

• 2 tablespoons canola oil
• 1 tablespoon butter
• 1 pound cubed beef stew meat
• salt and fresh ground pepper, to taste
• 1 yellow onion, diced
• 1 large carrot, cut into thin rounds
• 2 garlic cloves, minced
• 2 cans sweet peas, well rinsed and drained
• 1 can diced tomatoes
• 1 box (32-ounces) beef broth
• 1 bay leaf
• 3 sprigs of fresh thyme

Directions:

1. Heat the oil (or bacon drippings) in a heavy-bottomed pot over medium heat.
2. Add the beef stew meat to the pot and cook, stirring occasionally, until browned; about 4 to 5 minutes.
3. Remove beef stew meat from pot and transfer to a plate; set aside.
4. Add diced onion and carrots to the pot.
5. Season with salt and pepper and cook, stirring occasionally, until tender; about 5 minutes or so.
6. Return the meat to the pot.
7. Add garlic and cook for 1 minute.
8. Add peas and tomatoes; stir and continue to cook for 2 minutes.
9. Stir in broth, bay leaf, and thyme.
10. Increase the heat to high and bring to a boil.
11. Reduce heat to a simmer and continue to cook uncovered for 30 minutes.
12. Remove and discard the thyme sprigs and the bay leaf.
13. Taste for seasoning and adjust accordingly.
    Ladle into bowls.

Quick Tip: I make a double batch of this because one batch just is not enough and it is even better the second day!

Photo and Recipe courtesy of Katerina from Diethood.