Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 large yellow onions, diced
- 4 medium carrots, cut into chunks
- 4 medium Yukon Gold potatoes, cubed
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prep the ingredients: Dice onions, slice carrots, and cube the beef.
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Brown the beef in batches for about 5-7 minutes until golden brown. Remove and set aside.
- Sauté vegetables: In the same pot, add onions and garlic; sauté until soft and fragrant.
- Combine ingredients: Return the browned beef to the pot with carrots and potatoes. Pour in beef broth until submerged.
- Season: Add thyme, bay leaves, salt, and pepper. Stir well.
- Simmer: Bring to a gentle boil, cover, reduce heat to low, and let simmer for 2-3 hours until meat is fork-tender.
Notes
- Fresh herbs can elevate the flavor; consider adding fresh thyme if available.
- For an added twist, swap out carrots for parsnips or add green beans for crunch.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg