Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef cubes; cook until browned on all sides.
- Remove beef and set aside.
- In the same pot, sauté onion, carrots, and celery until tender.
- Add garlic and cook for another minute.
- Return beef to the pot, add potatoes, beef broth, 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.
Notes
- For thicker stew, add a slurry of cornstarch and water during the last 10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg