Ingredients
Scale
- 2 lbs beef chuck roast, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef cubes on all sides, then set aside.
- In the same pot, sauté onions and garlic until fragrant.
- Add beef back to the pot along with carrots, potatoes, beef broth, and red wine.
- Season with thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is tender and flavors meld.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can add peas or green beans in the last 15 minutes for extra freshness.
- For a thicker stew, mash some potatoes or add a slurry of cornstarch and water.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Sauté, simmer, slow cook
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 7g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
