Ingredients
Scale
- 2 pounds beef chuck roast, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 3 celery stalks, sliced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- Fresh parsley for garnish
Instructions
- Heat oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, then remove and set aside.
- Sauté onions and garlic until translucent.
- Add beef back into the pot along with carrots, potatoes, celery, beef broth, tomato paste, thyme, salt, pepper, and bay leaves.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours until beef is tender.
- Remove bay leaves, garnish with fresh parsley, and serve hot.
Notes
- You can add peas or green beans in the last 10 minutes of cooking for extra flavor.
- For a thicker stew, mix 2 tablespoons of flour with a little water and stir into the stew during the last 15 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Method: Simmering
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg