Description
A comforting and hearty stew filled with tender beef, potatoes, and vegetables.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 large potatoes, peeled and cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef: Season the beef cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and sauté until soft. Add minced garlic and cook for an additional 1 minute.
- Build the Stew: Stir in the tomato paste and cook for 1-2 minutes. Return the browned beef to the pot. Add the sliced carrots, potatoes, beef broth, thyme, rosemary, and bay leaf.
- Simmer the Stew: Bring the mixture to a boil. Reduce heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the beef and potatoes are tender.
- Final Touches: Remove the bay leaf. Adjust salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- Browning the Beef: Ensure that you do not overcrowd the pot while browning the beef. This step is crucial for developing rich flavors.
- Consistency: If you prefer a thicker stew, you can mash some of the potatoes or let the stew simmer uncovered for the last 15 minutes.
- Flavor Variation: For added depth, consider adding a splash of red wine after browning the beef and deglazing the pot before adding the broth.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl