Ingredients:

  • 2 lbs (900g) boneless halal beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced
  • 2 stalks celery, diced
  • 4 cups (960ml) beef broth (low sodium)
  • 1 cup (240ml) tomato sauce
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 teaspoon (5g) dried thyme
  • 1 teaspoon (5g) ground cumin
  • Salt and black pepper, to taste
  • Optional: Fresh parsley, chopped (for garnish)
  • 2 medium potatoes, diced (optional for heartiness)
  • 1 cup (150g) frozen peas (added in the last 15 minutes of cooking)

Instructions:

  1. Cut the beef into 1-inch cubes, trimming excess fat if needed.
  2. Heat olive oil in the Dutch oven over medium-high heat. Add beef in batches, searing until browned on all sides. Set aside.
  3. Add diced onions to the pot, cooking until translucent (about 5 minutes). Stir in minced garlic, cooking for an additional 1-2 minutes until fragrant.
  4. Mix in sliced carrots and diced celery, cooking for another 3-4 minutes.
  5. Return the browned beef to the pot. Add beef broth, tomato sauce, Worcestershire sauce, thyme, cumin, salt, and pepper. Bring to a boil.
  6. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours, or until beef is tender. Stir occasionally.
  7. If using, add diced potatoes 30 minutes before the stew is done. Stir in frozen peas 15 minutes before serving.
  8. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.