Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 carrots, sliced
- 3 parsnips, sliced
- 2 potatoes, diced
- 4 cups beef broth
- 1 cup red wine (optional but recommended)
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- Bay leaves
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef chunks until browned on all sides. Remove and set aside.
- In the same pot, sauté the chopped onions and minced garlic until fragrant and translucent.
- Add the tomato paste, stirring well to combine. Cook for another minute.
- Return the beef to the pot. Pour in the beef broth and red wine, if using. Stir to combine.
- Add carrots, parsnips, potatoes, thyme, rosemary, bay leaves, salt, and pepper. Bring everything to a simmer.
- Cover and reduce heat to low. Let it simmer for 2-3 hours until the beef is tender and flavors meld beautifully.
- Remove bay leaves before serving. For a thicker stew, mash some potatoes or use a cornstarch slurry.
Notes
- For a richer flavor, sear the beef well before simmering.
- Adjust seasoning according to taste, adding more herbs or spices if desired.
- This stew can be prepared in a slow cooker for convenience; cook on low for 6-8 hours.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking / Stovetop
- Cuisine: Fantasy-inspired / Westeros cuisine
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 120 mg