Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef chunks and cook until browned on all sides.
- Add diced onion and garlic; sauté until translucent.
- Stir in tomato paste, then add carrots, potatoes, thyme, rosemary, salt, and pepper.
- Pour in beef broth, bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender and flavors meld.
- Garnish with fresh parsley before serving.
Notes
For a thicker stew, remove some cooking liquid, blend it, and stir back in. Perfect for slow cooking or stovetop simmering.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Simmer, slow-cook
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg