Beef Stew with Vegetables

Step 1

Heat 2 tbsp olive oil in a large pot over medium-high. Add 1.5 lb beef stew meat in a single layer and cook until browned on all sides, about 8 minutes. Remove beef to a plate.

Step 2

Reduce heat to medium. Add 1 chopped onion and 3 sliced carrots to the pot. Cook, stirring, until onion is soft and golden, about 5 minutes.

Step 3

Stir in 3 tbsp tomato paste and cook for 1 minute until it darkens slightly and smells rich.

Step 4

Return beef to the pot. Pour in 2 cups beef broth and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer until beef is tender, about 30 minutes.

Step 5

Stir in 1 cup frozen peas and cook until heated through, about 3 minutes. Season with extra salt and pepper if you like.

Step 6

Serve hot, spooned into bowls with crusty bread or over mashed potatoes if desired.