Ingredients
Scale
- 2 pounds of beef chuck roast, cut into chunks
- 2 tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 3 large carrots, sliced
- 3 potatoes, peeled and cubed
- 2 cups of beef broth
- 1 can of tomato paste (6 oz)
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- Salt and freshly ground black pepper to taste
- Optional: 1 cup of mushrooms for added umami flavor
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add beef chunks and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Sauté vegetables: In the same pot, add diced onions, carrots, and garlic. Sauté until fragrant and slightly softened, about 5 minutes.
- Deglaze the pot: Pour in a splash of beef broth to loosen any flavorful bits stuck to the bottom.
- Combine ingredients: Return beef to the pot. Add potatoes, tomato paste, thyme, rosemary, salt, and pepper. Stir well to coat everything with the seasonings.
- Simmer the stew: Pour in the remaining beef broth. Cover and reduce heat to low. Let simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and flavors meld.
- Optional mushroom addition: In the last 15 minutes, stir in mushrooms for extra depth.
- Finish and serve: Taste and adjust seasonings as needed. Serve hot with crusty bread or over rice for the perfect meal inspired by FEDRA ration cans.
Notes
- Store leftovers in airtight containers for up to 3 days in the refrigerator.
- Freeze portions in freezer-safe containers for up to 3 months for longer storage.
- Reheat gently on the stovetop, adding broth or water to restore moisture if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 370 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
