Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, diced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot over medium heat, heat olive oil until it shimmers. Add the beef chunks and sear until deep brown on all sides. Remove and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until softened.
- Return the browned beef to the pot. Stir in carrots, potatoes, beef broth, red wine, tomato paste, dried thyme, bay leaf, and season with salt and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
- Before serving, remove bay leaf, taste for seasoning, and adjust as necessary. Garnish with fresh parsley when ladling into bowls.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently on the stove, and add water or broth if needed.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg