Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 3 carrots, sliced
- 3 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.
- Sear beef cubes until browned on all sides.
- Add onions and garlic, cook until fragrant.
- Pour in beef broth and tomato paste, bring to a boil.
- Reduce heat, add carrots, potatoes, thyme, salt, and pepper.
- Simmer uncovered for 1.5-2 hours until beef is tender and flavors meld.
- Adjust seasoning and serve hot.
Notes
- For extra flavor, add a splash of red wine during simmering.
- You can substitute fresh thyme with dried for convenience.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Slow simmer
- Cuisine: American
- Diet: Norman
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
