Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, cubed
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 bay leaf
Instructions
- In a large pot, heat olive oil over medium heat until it shimmers. Brown the beef cubes in batches, ensuring they’re nicely seared on all sides.
- Add the chopped onions and minced garlic to the pot. Sauté for about 5 minutes until they become translucent and fragrant.
- Stir in the tomato paste, dried thyme, salt, and black pepper, making sure to coat the meat evenly. Cook for a couple more minutes until the mixture glistens.
- Pour in the beef broth and bring the mixture to a rolling boil.
- Add in the carrots and potatoes, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours until the beef is fork-tender.
- Remove the bay leaf before serving. Enjoy your hearty beef stew!
Notes
Feel free to customize with different vegetables or herbs. Make it a day ahead for even better flavors!
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg