Enhanced Oregano Beef Stew

Ingredients

Beef stew meat

2 lbs, cut into 1-inch cubes

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

4 cloves, minced

Carrots

3 medium, peeled and sliced

Potatoes

3 medium, peeled and diced

Beef broth

4 cups

Tomato paste

2 tablespoons

Dried oregano

2 teaspoons

Bay leaf

1

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering.
2. Add the beef stew meat in batches, browning it on all sides. Remove the browned meat and set aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
4. Stir in the sliced carrots and diced potatoes, cooking for another 3-4 minutes.
5. Add the tomato paste, beef broth, dried oregano, bay leaf, salt, and pepper. Stir well to combine.
6. Return the browned beef to the pot, ensuring it is submerged in the mixture.
7. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 2 to 3 hours, or until the beef is fork-tender and flavors meld beautifully.
8. Before serving, remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed.
9. Serve hot, garnished with fresh herbs if desired, and enjoy with crusty bread.