Description
A hearty beef stew made with tender beef, vegetables, and rich broth.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 3 medium carrots, sliced into thick rounds
- 2 large Yukon Gold potatoes, cut into large chunks
- 2 medium onions, coarsely chopped
- 4 garlic cloves, minced
- 4 cups low-sodium beef broth
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare ingredients by chopping vegetables and cubing the beef.
- In a large pot over medium-high heat, add olive oil. Sear half of the beef cubes until browned on all sides (about 5 minutes), then remove them and repeat with the remaining beef.
- In the same pot, sauté onions and garlic until fragrant (about 3 minutes).
- Return the beef to the pot, add carrots, potatoes, thyme, bay leaves, and enough broth to cover (around 4 cups).
- Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours until tender.
- Remove bay leaves before serving warm.
Notes
- The stew can be garnished with fresh herbs before serving.
- This dish pairs well with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg