Description
A warm, easy beef stew perfect for cold nights, featuring tender beef chuck, hearty vegetables, and rich broth.
Ingredients
- 2 lb beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the beef cubes and brown on all sides.
- Stir in onion and garlic, and cook until softened.
- Add tomato paste, thyme, and rosemary; stir well.
- Pour in beef broth and add carrots and potatoes.
- Bring to a boil, then reduce heat, cover, and let simmer for 90 to 120 minutes until the beef is tender.
- Season with salt and pepper to taste before serving.
Notes
Brown the meat well for enhanced flavor. Cut vegetables in uniform size for even cooking. Use low heat for tender meat.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American