Ingredients
Scale
- 2 pounds beef chuck stew meat, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Brown beef cubes until seared on all sides.
- Add chopped onions and minced garlic; sauté until translucent.
- Pour in beef broth and red wine, then stir in tomato paste, thyme, rosemary, salt, and pepper.
- Add carrots and potatoes, bring to a boil, then reduce heat to simmer.
- Cover and cook for 1.5 to 2 hours until beef is tender and flavors are melded.
Notes
For a thicker stew, mash some potatoes or add a cornstarch slurry during cooking. For extra flavor, add a splash of Worcestershire sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg