Ingredients
Scale
- 2 lbs beef chuck roast, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef cubes and brown on all sides, then remove and set aside.
- Sauté onion, garlic, carrots, and celery until tender.
- Add beef back to the pot, pour in beef broth, and season with thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 1.5-2 hours until beef is tender and flavors meld.
- Add potatoes during the last 30 minutes of cooking.
- Serve hot with crusty bread if desired.
Notes
- For a thicker stew, mash some of the potatoes before serving.
- Use a slow cooker for easier prep: cook on low for 6-8 hours.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop, Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 80 mg