Description
A comforting and hearty classic beef stew simmered with tender beef, sweet carrots, and earthy potatoes.
Ingredients
Scale
- 2 lbs chuck roast, cut into 1-inch cubes
- 4 medium carrots, chopped
- 3 medium potatoes, diced
- 1 onion, chopped
- 4 cups beef broth
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp cornstarch (optional for thickening)
Instructions
- Heat olive oil in a heavy pot over medium-high heat.
- Season beef with salt and pepper, then sear in batches until browned on all sides.
- Add chopped onions and cook until translucent.
- Stir in carrots and potatoes, then pour in beef broth.
- Add thyme and bay leaf, bring to a boil, then reduce heat to low.
- Cover and simmer for 2 hours, until beef is tender.
- If a thicker stew is desired, mix cornstarch with cold water and add towards the end of cooking.
- Taste and adjust seasoning before serving.
Notes
Serve garnished with chopped parsley and paired with crusty bread or biscuits. Store leftovers in an airtight container.
- Prep Time: 15
- Cook Time: 120
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg