Description
A hearty and comforting beef and potato stew.
Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 4 medium potatoes, diced
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef cubes and brown on all sides.
- Stir in onion and garlic, cooking until softened.
- Add tomato paste, thyme, and black pepper.
- Pour in beef broth and bring to a boil.
- Add potatoes and carrots; reduce heat to low.
- Cover and simmer for 1.5 to 2 hours, until beef is tender.
Notes
- Adjust seasoning to your taste.
- Serve with crusty bread.
- This stew can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Beef & Potato Stew