Description
This comforting beef stew is the ultimate cold-weather meal, featuring tender, slow-cooked chuck roast and a medley of garden-fresh vegetables. By searing the beef to perfection and simmering it in a rich, umami-packed broth, this recipe achieves a deep, complex flavor profile. It is a foolproof one-pot wonder that delivers professional results, ensuring every bowl is hearty, nourishing, and perfectly balanced for your family table.
Ingredients
2 lbs Beef chuck roast, cut into 1.5-inch cubes
4 cups Low-sodium beef broth
3 Large carrots, sliced into rounds
3 Medium Yukon gold potatoes, cubed
2 tbsp Tomato paste
1 Large onion, finely diced
4 Cloves garlic, minced
1 tsp Dried thyme
2 tbsp Olive oil
Salt and black pepper to taste
Instructions
Heat olive oil in a heavy Dutch oven over medium-high heat.
Pat beef cubes dry and sear in batches until browned on all sides, then remove and set aside.
Sauté the diced onions in the same pot until translucent and soft.
Stir in the tomato paste and minced garlic, cooking for one minute until fragrant.
Deglaze the pot with a splash of broth, scraping up the browned bits from the bottom.
Return the beef to the pot and add the remaining beef broth and dried thyme.
Cover and simmer on low for approximately 2 hours.
Add the carrots and potatoes, and continue to simmer for an additional 30 minutes or until vegetables are fork-tender.
Season with salt and pepper to taste before serving.
Notes
Ensure the beef is completely dry before searing to achieve the best crust. Yukon gold potatoes are recommended because they hold their shape well during the long simmer. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 150
- Category: Lunch
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg