Description
A comforting and hearty beef stew recipe perfect for cold days.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the beef cubes and brown on all sides.
- Stir in the onions and garlic, cooking until softened.
- Add the tomato paste, thyme, bay leaf, salt, and pepper.
- Pour in the beef broth and bring to a boil.
- Reduce heat and simmer for 1 hour.
- Add the carrots and potatoes, and continue to simmer for another 30-40 minutes until vegetables are tender.
- Remove the bay leaf before serving.
Notes
- For a thicker stew, you can add a cornstarch slurry at the end.
- Feel free to add other vegetables like peas or green beans.
- This stew can be made a day ahead and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Beef Stew