Description
A hearty, soul-satisfying dish that combines tender beef, root vegetables, and aromatic herbs, perfect for cold nights.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups potatoes, cubed
- 1 cup celery, chopped
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Fresh parsley for garnish, sour cream, crusty bread
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning on all sides for about 5–7 minutes.
- Remove the browned beef and set aside. Add the diced onion to the same pot and cook until translucent, about 3–4 minutes. Stir in the minced garlic for an additional minute.
- Add the carrots, potatoes, and celery. Stir well to combine and cook for about 5 minutes.
- Return the beef to the pot and stir in the beef broth, tomato paste, bay leaf, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to low.
- Cover and let simmer for at least 1.5 hours, stirring occasionally.
- Once thickened and the beef is fork-tender, adjust seasoning and remove the bay leaf before serving.
Notes
Leftovers can be stored for up to 3 days in the refrigerator or frozen for 3 months. Reheat gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: beef stew, comfort food, hearty meal, family recipe, slow cooker