3. Incorporate Herbs and Vegetables
Stir in the dried oregano, parsley, rosemary, and thyme leaves. Let the mixture cook for another minute, releasing the herbs’ aromas.
Next, toss in the chopped carrots and cubed Yukon Gold potatoes. These hearty vegetables provide the stew with texture and nutrition. Stir to combine everything evenly.
4. Add Tomatoes and Broth
Pour in the can of fire-roasted tomatoes, including their juices, for a smoky, robust flavor. Follow this by adding the low-sodium beef broth and tomato paste. Stir well, ensuring the tomato paste dissolves completely into the liquid. This step creates a rich, savory base for the stew.
5. Simmer to Perfection
Bring the mixture to a gentle boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the pot, and allow the stew to simmer for 25–30 minutes. Stir occasionally to prevent sticking. The slow cooking allows the carrots and potatoes to become tender while the flavors deepen.
6. Add Frozen Peas and Season
Once the vegetables are fully cooked, stir in the frozen peas. Cook for an additional 5 minutes, letting the peas heat through without losing their vibrant color.
Taste the stew and adjust the seasoning with salt and pepper to suit your preference. This final touch ensures every bite is perfectly seasoned.
7. Serve and Enjoy
Ladle the hot stew into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Pair it with crusty bread, biscuits, or crackers for an unbeatable meal.
