Description
A warm and comforting beef stew with tender beef, hearty vegetables, and aromatic herbs.
Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, cubed
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides.
- Remove the beef from the pot and set it aside. In the same pot, add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
- Add the sliced carrots and cubed potatoes to the pot, cooking for a few minutes while stirring occasionally.
- Stir in the beef broth, tomato paste, thyme, salt, black pepper, Worcestershire sauce, and bay leaf. Return the browned beef to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours.
- Remove the bay leaf, stir gently, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg