Sure, here’s a flavorful recipe for Beef and Eggs Stew with Vegetables that serves about 4 people. This comforting stew combines tender beef, hearty vegetables, and protein-rich eggs in a savory, aromatic broth.
Ingredients:
- 1 lb (450g) beef stew meat, cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 bell pepper, chopped (any color)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth (or water)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 4 large eggs
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: 1 cup frozen peas
Instructions:
- Brown the Beef:
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides, which should take about 5-7 minutes per batch. Remove the browned beef and set it aside.
- Sauté the Aromatics:
- In the same pot, add a bit more oil if needed. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
- Build the Stew:
- Return the browned beef to the pot. Stir in the tomato paste and cook for 2 minutes. Add the diced tomatoes (with their juice), beef broth, soy sauce, thyme, rosemary, and bay leaf. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 hours, or until the beef is tender.
- Add the Vegetables:
- Add the sliced carrots, diced potatoes, bell pepper, and green beans to the pot. If using, add the frozen peas as well. Stir to combine. Continue to simmer for an additional 30 minutes, or until the vegetables are tender.
- Cook the Eggs:
- Gently crack the eggs directly into the stew, making sure they are spaced apart. Cover the pot and let the eggs cook in the simmering broth until the whites are set but the yolks are still slightly runny, about 6-8 minutes. For firmer yolks, cook an additional 2-3 minutes.
- Season and Serve:
- Carefully remove the bay leaf from the stew. Taste and adjust the seasoning with salt and pepper as needed. Ladle the stew into bowls, making sure each serving gets an egg. Garnish with chopped fresh parsley.
- Enjoy:
- Serve the stew hot, ideally with crusty bread or over a bed of rice for a more filling meal.
Tips:
- Beef: For the best results, use a cut of beef that’s suitable for stewing, like chuck or round. These cuts become tender and flavorful after long cooking.
- Vegetables: Feel free to add or substitute vegetables based on your preferences or what you have on hand, such as mushrooms or sweet potatoes.
- Eggs: Adjust the cooking time of the eggs to your preference. If you prefer fully cooked yolks, let them simmer a bit longer.
This Beef and Eggs Stew with Vegetables is a hearty and satisfying dish that’s perfect for a cozy meal. Enjoy the rich flavors and comforting texture of this homemade stew!
