Ingredients

The following ingredients have 4 Servings
  • 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) low-sodium vegetable broth)
  • 1 bay leaf
  • 3 sprigs of fresh thyme

Instruction

  • Heat the oil in a heavy-bottomed pot over medium heat.
  • Add the beef stew meat to the pot and cook, stirring occasionally, until browned; about 4 to 5 minutes.
  • Remove beef stew meat from pot and transfer to a plate; set aside.
  • Add diced onion and carrots to the pot.
  • Season with salt and pepper and cook, stirring occasionally, until tender; about 5 minutes or so.
  • Return the meat to the pot.
  • Add garlic and cook for 1 minute.
  • Add peas and tomatoes; stir and continue to cook for 2 minutes.
  • Stir in broth, bay leaf, and thyme.
  • Increase the heat to high and bring to a boil.
  • Reduce heat to a simmer and continue to cook uncovered for 20 minutes.
  • Remove and discard the thyme sprigs and the bay leaf.
  • Taste for seasoning and adjust accordingly.
  • Ladle into bowls.
  • Serve.