Brad put it
Brad put it is a savory stew made with beef, vegetables, and spices, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Chuck (cut into 2-inch cubes) | 800 | Grams |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Onion (large, chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Carrot (medium, sliced) | 3 | Count |
| Celery (sliced) | 2 | Stalk |
| Potato (medium, peeled and cubed) | 4 | Count |
| Beef Broth (low sodium) | 1 | Liter |
| Tomato Paste (concentrated) | 3 | Tbsp |
| Bay Leaf (whole) | 2 | Count |
| Thyme (dried) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (fresh, chopped for garnish) | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides, then remove from the pot and set aside.
- In the same pot, add onions and garlic, sauté until onions are translucent.
- Add carrots and celery, cook for 5 minutes until slightly softened.
- Stir in tomato paste, cook for 2 minutes.
- Return beef to the pot, add potatoes, beef broth, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours until beef is tender.
- Remove bay leaves, adjust seasoning if necessary.
- Garnish with chopped parsley before serving.
Prep
- Thaw beef chuck in the refrigerator overnight if frozen.
Kitchen equipment
Large Pot With LidWooden Spoon