Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 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-high heat. Add beef chunks and brown on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Add tomato paste and stir for 2 minutes.
- Return beef to the pot, then add carrots, potatoes, celery, beef broth, and red wine.
- Season with thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours until beef is tender.
- Adjust seasoning as needed. Serve hot with crusty bread.
Notes
- For additional flavor, add a splash of Worcestershire sauce or balsamic vinegar.
- For thicker stew, mash some potatoes into the broth or add a cornstarch slurry.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Method: Slow simmer and braise
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg