Description
A cozy, heartwarming beef stew packed with tender beef and nutritious vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 2 cups potatoes, peeled and diced
- 2 cups 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 in batches, browning them on all sides. Once browned, remove the beef from the pot and set it aside.
- Add the chopped onion and minced garlic to the same pot. Sauté until softened and fragrant, about 3-4 minutes.
- Stir in the tomato paste, mixing it with the onions and garlic until combined. Then, return the browned beef to the pot.
- Pour in the beef broth and add the dried thyme, bay leaf, salt, and pepper. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 120-180 minutes, allowing the flavors to meld beautifully.
- Add the diced potatoes and sliced carrots to the pot. Continue cooking for an additional 30-45 minutes, or until the vegetables are tender.
- Remove the bay leaf before serving. Give the stew one last stir, serve hot, and enjoy!
Notes
This stew freezes beautifully; portion it out in freezer-safe containers for easy meals later.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg