Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown on all sides.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
- Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary.
- Pour in the beef broth and bring to a boil.
- Add the carrots and potatoes. Reduce the heat, cover, and simmer for 1.5 to 2 hours, or until the meat is tender.
- Season with salt and pepper to taste before serving.
Notes
- For a thicker stew, mix 2 tablespoons of cornstarch with cold water and add it during the last 15 minutes of cooking.
- Feel free to add other vegetables such as peas or celery for more flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg