Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, cubed
- 2 stalks celery, chopped
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Fresh parsley for garnish
Instructions
- In a bowl, season beef with salt, pepper, and flour. Heat oil in a large pot over medium-high heat and sear the beef until browned on all sides. Remove and set aside.
- In the same pot, sauté onions until softened; add garlic and cook for an additional 30 seconds.
- Add carrots, potatoes, and celery; sauté for another 5 minutes.
- Return beef to the pot with broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a boil.
- Reduce heat to low and cover; let simmer for 1.5 to 2 hours until beef is tender.
- Remove bay leaf before serving; garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg