Ingredients
Scale
- 2 lbs beef chuck roast, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef cubes until golden, then set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Add browned beef back to the pot along with carrots, potatoes, celery, beef broth, tomato paste, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender and flavors meld.
- Adjust seasoning as needed and serve hot.
Notes
- For extra flavor, add a splash of red wine or Worcestershire sauce during cooking.
- Best served with crusty bread or fluffy biscuits.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop, Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg
