Ingredients
Scale
- 2 lbs chuck roast, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 cup flour (optional for thickening)
- 2 cups beef broth
- 1/2 cup red wine (optional,sub broth if preferred)
- 3 medium carrots, sliced
- 3 parsnips, sliced
- 2 medium potatoes, cubed
- 1 celery stalk, diced
- Salt & black pepper to taste
- Fresh thyme sprigs for garnish
Instructions
- Pat beef dry and season with salt & pepper. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches; set aside.
- Add onion and celery to pot; cook 5 mins until softened. Add garlic and smoked paprika; cook 1 min.
- Return beef to pot. Sprinkle flour over (if using) and stir 1 min. Pour in broth and wine; scrape up browned bits.
- Bring to boil, then reduce heat, cover, and simmer 1.5 hours.
- Add carrots, parsnips, potatoes, rosemary, and thyme. Simmer 45 mins to 1 hour until vegetables are tender and beef is fork-tender.
- Adjust seasoning. Garnish with fresh thyme before serving.
Notes
- For extra richness, add a splash of balsamic vinegar at the end.
- Make ahead—stew tastes even better the next day as flavors meld.
- Vegan option: swap beef for portobello mushrooms & use veggie broth.
- Prep Time: 20 mins
- Cook Time: 2 hrs 15 mins
- Method: Braising
- Cuisine: American, Post-Apocalyptic Comfort
- Diet: High Protein, Gluten-Free (if omitting flour)
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
