Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown beef chunks on all sides, then remove and set aside.
- Sauté onion and garlic until fragrant.
- Sprinkle flour over the vegetables and stir to combine.
- Add beef back to the pot along with carrots, potatoes, broth, tomato paste, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender.
- Adjust seasoning and serve hot.
Notes
- Feel free to add other vegetables like peas or celery.
- Thickening the stew with a bit more flour can give a heartier texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop simmering
- Cuisine: American
- Diet: Gluten-Free (with gluten-free flour)
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg