Description
A classic, nutrient-packed stew that’s perfect for chilly days, combining tender beef with wholesome vegetables.
Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 4 cups beef broth
- 3 cups potatoes, diced
- 2 cups carrots, sliced
- 1 cup celery, chopped
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Prep your ingredients by chopping vegetables and cutting beef.
- In a large pot, heat olive oil over medium heat and brown the beef cubes for 5-7 minutes.
- Add diced onions and minced garlic, sauté until translucent (3-4 minutes).
- Stir in tomato paste, Worcestershire sauce, dried herbs, salt, and pepper; cook for 1 minute.
- Pour in beef broth, bring to a boil while scraping the browned bits.
- Add potatoes, carrots, and celery; stir well.
- Reduce heat to low, cover, and let it simmer for 1.5 to 2 hours.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
This stew can be customized with different vegetables or meats based on personal preference.
- Prep Time: 15
- Cook Time: 120
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg