Description
A hearty and nutritious beef stew packed with protein, perfect for chilly evenings.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 4 cups beef broth
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Brown the beef cubes until they get that lovely golden crust—about 5-7 minutes.
- Sauté the Veggies: Add the onion and garlic to the pot. Sauté until fragrant, about 2 minutes.
- Add the Rest: Toss in the carrots, potatoes, tomato paste, thyme, salt, and pepper. Stir everything together.
- Simmer Time: Pour in the beef broth, bring it to a boil, then reduce the heat and cover. Let it simmer for about 90 to 120 minutes, until the beef is fork-tender.
- Chill & Serve: Let it sit for a few minutes before serving. Enjoy on its own or with crusty bread.
Notes
For extra flavor, consider adding mushrooms or bell peppers. Letting the stew sit overnight enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg