Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or cauldron over medium heat.
- Add beef chunks and brown on all sides, then remove and set aside.
- Sauté onion and garlic until translucent.
- Add carrots, potatoes, and celery, cook for 5 minutes.
- Return beef to the pot, add beef broth, thyme, rosemary, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 2 hours until beef is tender.
- Remove bay leaves, adjust seasoning, and serve hot.
Notes
- For extra flavor, sear the beef well before simmering.
- Use fresh herbs for a more aromatic stew.
- This stew pairs well with crusty bread or rice.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Simmering
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 430 Kcal
- Sugar: 7g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg