Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 potatoes, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef chunks on all sides, then set aside.
- Sauté the onions and garlic until fragrant.
- Add carrots, potatoes, thyme, paprika, salt, and pepper. Cook for 5 minutes.
- Return beef to the pot and pour in beef broth. Bring to a boil.
- Reduce heat, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Garnish with fresh parsley before serving.
Notes
- For a thicker stew, mash a few potatoes and stir into the liquid during the last 10 minutes.
- This dish pairs well with crusty bread or dinner rolls.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop simmer
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg