Description
A hearty beef stew recipe with tender meat and vegetables.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch pieces
- 4 cups beef broth
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef and brown on all sides.
- Remove beef and set aside.
- Add onion and garlic; sauté until soft.
- Stir in tomato paste and cook for 1 minute.
- Add beef back to pot with broth, carrots, potatoes, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 2 hours until beef is tender.
Notes
- Serve with crusty bread.
- Refrigerate leftovers for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Beef Stew Recipe