Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Heat oil in a large pot over medium-high heat.
- Add beef chunks and sear until browned on all sides.
- Remove beef and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until tender.
- Return beef to the pot, add tomato paste, and stir well.
- Pour in beef broth, add thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is tender.
- Add potatoes, cook for another 30 minutes, serve hot.
Notes
- For richer flavor, use bone-in beef or add a splash of red wine during cooking.
- Adjust salt and herbs to taste.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Method: Stovetop simmer
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg