Ingredients
Scale
- 2 lbs beef stew meat (chuck roast)
- 3 medium carrots (sliced into thick rounds)
- 3 medium Yukon Gold potatoes (cubed)
- 1 large sweet onion (diced)
- 4 cloves garlic (minced)
- 4 cups low-sodium beef broth
- 2 tsp fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Chop vegetables and cube the beef into bite-sized pieces.
- Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides.
- Stir in diced onions and minced garlic; cook until onions are translucent, about 3-5 minutes.
- Add carrots and potatoes, then pour in beef broth until covered by at least an inch. Bring to a gentle simmer.
- Add thyme and bay leaves, cover, and let simmer for 1-2 hours until flavors meld and meat is tender.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
- For added flavor, try incorporating seasonal vegetables like parsnips or turnips.
- To thicken the stew, mix cornstarch with cold water and stir it in during the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg