Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sear beef chunks until browned on all sides, then set aside.
- In the same pot, sauté onions and garlic until fragrant.
- Add beef back into the pot along with carrots, potatoes, celery, herbs, salt, and pepper.
- Pour in beef broth and red wine. Bring to a boil.
- Reduce heat to low, cover, and simmer for 2-3 hours until beef is tender.
- Adjust seasoning as needed and serve hot.
Notes
- Use a sturdy cuts of beef like chuck for best results.
- You can substitute red wine with additional beef broth.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Method: Stovetop and simmering
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 110mg