- 2 lbs beef stew, cut in 1/2 inch
- 1 shallot,
- 2 leeks, white part thinly sliced
- 3 carrots, diced
- 1 can of diced tomatoes
- 1/2 tbsp thyme
- 2 bay leaves
- 2 cups beef broth
- salt/pepper to taste
- Season beef with salt and pepper.
- Over medium heat, brown the beef until all the moisture has evaporated.
- Add the can of diced tomatoes, stir and cook for a couple of minutes.
- Next, add the leeks and allow them to cook until soft and translucent.
- Throw in the thyme, bay leaves and pour in the broth (make sure it just covers the meat).
- Lower heat and let it simmer for 2 1/2 hours.
- Stir every the 30 minutes.
- Check on the tenderness of the meat after the 2 1/2 hours.
- it’s to your liking add the carrots and allow them to cook for another 30 minutes.
- Before serving, taste seasoning
- Serve over rice.
- Enjoy!
