Ingredients
Scale
- 2 lbs (900g) beef chuck stew meat, cut into chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine (optional but recommended)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the beef chunks and sear until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until softened and fragrant, about 5 minutes.
- Return the beef to the pot. Stir in the tomato paste, then add beef broth and red wine. Add thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and flavors meld.
- Remove bay leaves, adjust seasoning as needed, and garnish with chopped parsley before serving.
Notes
- You can substitute beef with pork or chicken for different flavor profiles.
- To make the stew gluten-free, ensure broth is gluten-free and omit thickeners containing gluten.
- For vegetarian versions, replace meat with hearty vegetables and plant-based proteins.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 420 kcal Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 110mg