Simple Beef Stew

This small-batch stew recipe makes the most of a few ingredients, and comes together quickly. It’s written for four servings, but it can easily be doubled or even tripled (just remember to size up your Dutch oven accordingly). Leftovers marry up nicely in fridge overnight, and this can be made ahead to have on hand for a simple and satisfying meal. Serve with crusty bread and fresh milk.

Ingredients

1 pound stew meat (or a roast cut in cubes), or coarsely ground beef

6 oz can tomato paste

3 cups beef broth (from bullion or what have you)

2 medium potatoes, any variety, cubed

2 carrots, cut into inch-sized pieces

1 cup diced cabbage (I like red, but any will do)

1/2 onion, diced

2 stalks celery, diced

2 cloves fresh garlic, diced

A few sprig fresh thyme

Salt & pepper

Directions

Coat the bottom of a 4 quart Dutch oven with olive oil and warm over medium heat. Add the beef, onion, and garlic and simmer covered until onions are translucent. Add everything else and stir to combine. Lower heat and cover. Simmer for 60-90 minutes, checking as needed to stir and prevent sticking. Add salt and pepper to taste.