Description
A comforting and hearty beef stew filled with tender beef and root vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 cups potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1 bay leaf
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, allowing their natural juices to seal in.
- Remove the beef and set it aside. In the same pot, add the chopped onions, carrots, and celery. Cook until they are softened and fragrant.
- Add the minced garlic to the pot and cook for an additional minute, allowing the aroma of garlic to fill the air.
- Return the beef to the pot and stir in the beef broth, diced potatoes, dried thyme, dried rosemary, salt, pepper, tomato paste, and bay leaf. This is where the magic happens!
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Let it simmer for 90 to 120 minutes, or until the beef becomes tender and the flavors meld beautifully.
- Remember to remove the bay leaf before serving. This stew is best enjoyed warm!
Notes
Make it ahead of time for even better flavor. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg