Description
A comforting beef stew with tender beef and fresh vegetables.
Ingredients
Scale
- 2 lbs beef chuck roast
- 3 medium carrots, chopped
- 3 medium Yukon Gold potatoes, diced
- 2 stalks celery, chopped
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper to taste
Instructions
- Prep the vegetables by chopping them into bite-sized pieces.
- In a large pot, sear the seasoned beef chuck roast over medium-high heat until browned on all sides (4-5 minutes per side). Remove and set aside.
- Sauté onions, garlic, carrots, and celery in the same pot for 5-7 minutes until softened.
- Add beef broth and diced tomatoes; return the seared beef to the pot. Stir and bring to a simmer.
- Incorporate thyme and bay leaf; let simmer for about 1 hour or until meat is fork-tender.
- Taste and adjust seasoning before serving hot with crusty bread or rice.
Notes
- This stew can be stored in the refrigerator for up to 3 days.
- Great to serve with crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg