Instructions:
Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Sauté Vegetables: Add chopped onion to the pot and cook until softened, about 5 minutes. Add carrots and cook for another 5 minutes, stirring occasionally.
Add Liquids and Seasoning: Pour in beef broth (or vegetable broth) and diced tomatoes. Add thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
Add Potatoes: Add the cubed potatoes to the pot. Bring the stew to a boil, then reduce heat to a simmer.
Simmer: Cover the pot and simmer for 20-30 minutes, or until the potatoes and carrots are tender.
Adjust Seasoning: Taste and adjust seasoning as needed. Remove the bay leaf before serving.
Bacon Rolls Recipe – Ultimate Treat at Family Gatherings
Air-Fryer Salmon
Delicious layered dessert: pudding and chocolate cookies in one delight!
Instant Pot Irish Stew
Old-Fashioned Sour Cream Doughnuts
THE WALTONS (1972–1981) Cast THEN and NOW,Who Is not WIth Us After 51 Years?
Wild Boar Leg with Honey and Mustard: A Gourmet and Authentic Recipe
Stuffed Chinese Cabbage Steaks with Mushroom-Chicken Filling
Father Prioritizes Dog Over Son: Chooses to Carry Pet Instead – News for health and chef