Ingredients
Scale
- 2 lbs beef chuck stew meat, cubed
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef chunks and brown on all sides, then remove and set aside.
- Sauté onions and garlic until fragrant.
- Return beef to the pot, add tomato paste, herbs, salt, and pepper.
- Pour in beef broth and bring to a boil.
- Add carrots and potatoes, reduce heat, and simmer for 1.5-2 hours until beef is tender.
- Serve hot with fresh bread or crusty rolls.
Notes
- Feel free to add peas or green beans during the last 10 minutes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
