Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef chunks and brown on all sides, about 5 minutes.
- Add onions and garlic; cook until translucent.
- Stir in tomato paste, thyme, salt, and pepper.
- Pour in beef broth and bring to a boil.
- Reduce heat, add carrots and potatoes, and simmer covered for 1.5 to 2 hours until beef is tender.
- Adjust seasoning and serve hot garnished with fresh parsley.
Notes
- For extra flavor, add a splash of red wine during simmering.
- You can prepare this stew the day before to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg