A hearty and simple beef and vegetable stew perfect for beginners and busy weeknights, made with halal beef and pantry staples.

Scale

1½ pounds halal beef stew meat

3 tablespoons olive oil

1 onion, diced

3 garlic cloves, minced

4 carrots, sliced

3 celery stalks, chopped

2 cups chopped potatoes

2 tablespoons tomato paste

4 cups low-sodium beef or vegetable broth

1 teaspoon dried thyme

1 teaspoon smoked paprika

2 bay leaves

Salt and pepper to taste

1 cup frozen peas (optional)

Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.

Brown beef in batches and set aside once seared.

Add remaining oil and sauté onions, carrots, and celery for 5–7 minutes.

Stir in garlic, tomato paste, thyme, and paprika. Cook for 2 minutes.

Return beef to pot, add broth, bay leaves, and potatoes.

Bring to boil, reduce to simmer for 50–60 minutes.

Add peas in the last 10 minutes of cooking.

Remove bay leaves, season to taste, and serve warm.

Swap beef with mushrooms for a vegetarian version.

Use sweet potatoes for a southern twist.

Stew tastes even better the next day.

Keywords: easy stew recipes, beef stew, comforting dinners, halal stew, one-pot meal