Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides.
- Remove beef and set aside. In the same pot, sauté onions, garlic, carrots, and celery until fragrant and slightly tender.
- Add tomato paste and cook for another minute.
- Return beef to the pot. Pour in beef broth and add thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender and flavors meld.
- Add potatoes in the last 30 minutes of cooking. Serve hot with crusty bread if desired.
Notes
- You can substitute beef stew meat for chuck roast for quicker cooking.
- For thicker gravy, mash some of the cooked potatoes and stir back into the stew.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop simmering
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg