Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef chunks until browned on all sides. Remove and set aside.
- Sauté onions and garlic until fragrant. Add tomato paste and cook for another minute.
- Return beef to the pot. Add carrots, potatoes, celery, thyme, rosemary, salt, and pepper.
- Pour in beef broth, bringing to a boil. Reduce heat, cover, and simmer for 2 hours until beef is tender and flavors meld.
Notes
- You can add peas or green beans in the last 10 minutes for extra greens.
- This stew tastes even better the next day as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Method: Slow simmer
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg