Description
A hearty Beef and Vegetable Stew featuring tender chunks of beef slow-simmered in a rich, savory broth with carrots and potatoes.
Ingredients
Scale
- 1.5 pounds chuck roast, cut into 1-inch cubes
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1-inch chunks
- 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 cups beef broth, preferably low-sodium
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 leaves bay leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil or canola oil
Instructions
- Sear the beef in batches in hot oil until deeply browned on all sides, then set aside.
- Sauté onions and garlic in the same pot until soft and fragrant.
- Stir in tomato paste, deglaze with broth, and return beef to the pot.
- Add remaining broth, carrots, potatoes, and herbs; cover and simmer on low for 1 hour 15 minutes.
- Check for tenderness, adjust seasoning, and remove bay leaves and thyme stems before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 80
Keywords: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a little added liquid if needed.