Ingredients
Scale
- 2 pounds Beef Chuck Roast (cut into 1-inch cubes)
- 4 medium Carrots (peeled and diced)
- 3 medium Potatoes (cut into bite-sized pieces)
- 1 large Onion (chopped)
- 4 cloves Garlic (minced)
- 4 cups Beef Broth (low-sodium recommended)
- 2 Bay Leaves
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt (to taste)
- 1 teaspoon Black Pepper (freshly ground, to taste)
- 2 tablespoons Olive Oil (for browning the beef)
Instructions
- Prepare all ingredients: chop the beef, dice the vegetables, and mince the garlic.
- Heat olive oil in a large pot over medium-high heat. Sear the beef cubes until browned on all sides.
- Remove the beef from the pot and sauté the chopped onions until translucent, then add the minced garlic.
- Return the browned beef to the pot and add the diced vegetables, beef broth, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce to a simmer and cook for 90 to 120 minutes, stirring occasionally.
- Adjust seasoning if needed, remove bay leaves, and serve hot.
Notes
For a thicker stew, mash some potatoes against the side of the pot. This stew tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg