Description
A comforting and delicious beef stew filled with tender beef, fresh vegetables, and rich broth, perfect for chilly autumn days.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 3 carrots, sliced
- 2 potatoes, diced
- 2 parsnips, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef cubes in batches and sear until browned on all sides. Remove and set aside.
- In the same pot, add diced onion and garlic. Sauté for 3-4 minutes until translucent.
- Stir in tomato paste, cooking for an additional minute.
- Pour in a splash of beef broth and scrape the pot to release browned bits.
- Add browned beef, remaining beef broth, carrots, potatoes, parsnips, and celery to the pot.
- Add thyme, rosemary, bay leaf, and season with salt and pepper.
- Bring to a boil, then reduce heat, cover, and let simmer for about 120 minutes or until beef is tender.
- Adjust seasoning as necessary, removing the bay leaf before serving.
- Serve hot, garnished with fresh parsley.
Notes
Pairs well with crusty bread or a light salad. Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg