Hearty Beef and Bean Stew

Ingredients

• 500 grams beef chuck
• 400 grams kidney beans (canned, drained)
• 1 large onion
• 2 medium carrot
• 3 pieces garlic cloves
• 700 ml beef broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 piece bay leaf
• to taste salt
• to taste black pepper

Cooking instructions

1. Prepare Ingredients — Dice the beef into 2 cm cubes. Chop the onion and carrots. Mince the garlic.
2. Brown the Beef — Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
3. Cook Vegetables — In the same pot, add onion, carrot, and garlic. Sauté until softened, about 5 minutes.
4. Add Liquids and Seasoning — Return beef to pot. Stir in tomato paste, beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat to simmer.
5. Simmer Stew — Cover and simmer gently for 90 minutes or until beef is tender.
6. Add Beans and Final Simmer — Add drained kidney beans. Season with salt and pepper. Simmer uncovered for another 20 minutes to meld flavors.
7. Serve Warm — Remove bay leaf and serve the stew hot, optionally with crusty bread.