SERVES 4
Beef broth is the perfect medium to deliver hearty, tender vegetables. The small amount of meat used here is mostly for flavor. This stove-top recipe is also perfect for a slow cooker: Nothing beats walking into a house that smells like dinner. The slow cooker method cooks the meat slowly overnight on low heat, then adds the vegetables in the morning, and the stew continues to cook on low all day.
1 (14.5-ounce) can low-sodium beef broth
½ pound beef stew meat, cut into 1-inch or smaller cubes
1 large onion, diced
2 garlic cloves, coarsely chopped
½ pound small new potatoes, cut into wedges
1 cup chopped carrots
1 cup frozen peas, thawed
2 to 3 sprigs rosemary, leaves removed and chopped, plus additional for garnish
Freshly ground pepper
Juice of 1 lemon
1. Place a large stockpot over medium-high heat and add the beef broth, beef, onion, garlic, and enough water to fill the pot one-third full. Bring to a boil; then reduce the heat to medium and simmer for at least 1 hour, preferably 2 hours. The longer the base simmers, the richer the stew will be.
2. Add the potatoes, carrots, peas, rosemary, and enough water to fill the pot two-thirds full. Simmer for another 45 minutes. Season the stew with pepper and lemon juice. Divide the stew among 4 bowls and serve immediately, garnished with additional rosemary, if desired.