Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 large carrots, sliced
- 2 large potatoes, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
- Season beef cubes with salt and pepper. Heat vegetable oil in a large pot over medium-high heat. Sear the beef on all sides until browned; remove and set aside.
- In the same pot, sauté chopped onion for 3-4 minutes until softened; add minced garlic and cook for another minute.
- Return seared beef to the pot; add beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a boil then reduce heat to low; cover and simmer for 1 hour.
- Add sliced carrots and diced potatoes; stir to combine. Cover and cook for an additional 30-40 minutes until vegetables are tender and beef is soft.
- Remove bay leaf before serving; adjust seasoning if necessary and garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 40 minutes
- Category: Main
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg