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The rich flavors of this stew are enhanced by the long simmering time.

Hale and Hearty Beef Stew

2 tablespoons olive oil
1 pound beef stew meat, cut into 1-inch cubes
1/2 teaspoon ground black pepper
1 (14.5-ounce) can low-sodium beef broth
1 (14.5-ounce) can stewed tomatoes
1 celery rib, sliced
2 cloves garlic, crushed and divided use
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon fennel seed
1/2 teaspoon crushed dried basil
4 medium white potatoes, well-scrubbed and diced
2 medium onions, thinly sliced
3 medium carrots, peeled and diced
1 cup loose-pack frozen peas
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons tomato paste

1. Heat oil in a large, heavy-bottomed pot over medium-high heat. Add beef and season with pepper. Brown meat on all sides. Stir in broth, tomatoes, celery, half the garlic, bay leaf, salt, fennel and basil. Bring to a boil, cover and reduce heat. Simmer for 1¼ hours.
2. Remove and discard bay leaf.
3. Add potatoes, onions and carrots. Cover and continue cooking over low heat until vegetables are tender, about 45 minutes.
4. Add peas during the last 5 minutes of cooking.
5. Just before serving, stir in parsley, tomato paste and remaining garlic

Makes 6 servings.

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