Description
A hearty and comforting beef stew, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 4 medium carrots, sliced
- 3 medium potatoes, cubed
- 2 stalks of celery, chopped
- 1 cup green peas
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat your Dutch oven over medium-high heat. Add olive oil.
- Add the beef cubes, browning them on all sides.
- Remove the beef and set aside; add chopped onions to the pot.
- Sauté the onions for about 5 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Return the beef to the pot.
- Pour in beef broth, stirring in tomato paste.
- Add thyme, rosemary, and bay leaves; bring to a boil.
- Reduce heat to low, cover, and let simmer for 1.5 hours.
- Add carrots, potatoes, and celery. Cook for another 30-45 minutes.
- Stir in green peas. Season with salt and pepper to taste before serving.
Notes
For a lighter option, substitute beef with chicken or turkey. Storing in airtight containers can prolong freshness.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg