Description
A hearty beef stew filled with tender beef and vibrant vegetables, perfect for chilly nights.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 4 medium potatoes, peeled and cubed
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides.
- Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Stir in the tomato paste, then pour in the beef broth and add the cubed potatoes, sliced carrots, dried thyme, and bay leaf.
- Season with salt and pepper to taste.
- Bring to a gentle boil, cover, and reduce heat, allowing to simmer on low for 6-8 hours.
- Remove the bay leaf before serving.
Notes
This stew tastes even better the next day, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg