Description
A warming and comforting beef stew made with tender chunks of meat and fresh vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs beef chuck, cut into chunks
- 4 cups beef broth
- 3 carrots, sliced
- 3 potatoes, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Pat the beef chunks dry and season with salt and pepper. Brown the beef on all sides, then remove and set aside.
- Add chopped onions and minced garlic to the same pot; sauté until translucent.
- Stir in the tomato paste and Worcestershire sauce and cook for an additional minute.
- Return the browned beef to the pot and stir to combine.
- Pour in the beef broth and add carrots, cubed potatoes, thyme, and seasoning.
- Bring to a boil, then reduce heat to low and let simmer for 2-3 hours.
Notes
Allowing the stew to rest overnight intensifies the flavors. This stew can also be made in a slow cooker for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg