Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 cup frozen peas
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Season beef with salt and pepper. In a large pot, heat olive oil over medium-high heat. Brown beef in batches; remove and set aside.
- In the same pot, sauté onions until translucent. Add garlic and cook for an additional minute.
- Return beef to the pot with carrots, potatoes, peas, broth, tomato paste, thyme, and bay leaves. Stir to combine.
- Bring to a boil; reduce heat and simmer covered for 1.5 to 2 hours until beef is tender.
- Remove bay leaves and serve hot garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg