Part 4/6:
With the flavors beautifully integrated, Rachel returns the seared beef to the pot along with all the juices, pouring in the prepared broth from earlier. To this mixture, she adds crushed tomatoes, freshly chopped rosemary, Worcestershire sauce, and bay leaves. Everything simmers together for an hour and a half, filling the kitchen with mouth-watering scents.
Adding the Vegetables
After the initial simmering time, Rachel checks the stew and decides it's time for the final touch—adding vegetables. She incorporates halved small gold potatoes and chopped carrots, adjusting the flavors with fresh thyme and rosemary. With the lid back on, the stew continues to cook for another 25 to 30 minutes, allowing the vegetables to become tender.