Brown the Beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until fully browned, breaking it into small pieces. Drain any excess fat if needed.
Sauté Aromatics: Add the chopped onion and minced garlic. Cook 3–4 minutes until the onion is translucent and fragrant.
Add Herbs and Veggies: Stir in oregano, parsley, rosemary, and thyme. Cook for 1 minute, then add the carrots and cubed potatoes, mixing everything evenly.
Add Tomatoes and Broth: Pour in the canned fire-roasted tomatoes with their juice. Add the beef broth and tomato paste, stirring until the paste is fully incorporated.
Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer 25–30 minutes, stirring occasionally, until the vegetables are tender.
Finish with Peas: Stir in the frozen peas and cook for 5 more minutes until heated through. Adjust seasoning with salt and pepper.
Serve: Ladle the stew into bowls and garnish with fresh parsley for a touch of color and freshness.
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