Ingredients
Scale
- 2 lbs diced beef chuck
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 4 carrots, sliced
- 2 bell peppers, diced
- 2 potatoes, diced
- 3 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until soft.
- Increase heat, add beef chuck, and brown on all sides for about 8-10 minutes.
- Add beef broth, crushed tomatoes, Worcestershire sauce, paprika, salt, and pepper. Stir well and bring to a gentle boil.
- Add sliced carrots, bell peppers, and potatoes. Cover and simmer for about 1.5 hours, stirring occasionally.
Notes
- Leftovers can be stored in an airtight container for up to 3 days.
- To freeze, store in a freezer-safe container for up to 3 months.
- Serve with crusty bread or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fantasy
- Diet: Traditional
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg