Ingredients
Scale
- 2 lbs beef chuck roast, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Add browned beef back to the pot along with carrots, potatoes, herbs, salt, and pepper.
- Pour in beef broth and red wine. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is tender.
- Adjust seasoning as needed. Serve hot garnished with fresh parsley.
Notes
- For a thicker stew, mash a few potatoes into the broth before serving.
- Use your favorite root vegetables for variations.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Method: Slow-cooked
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg