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Description
A hearty beef stew with root vegetables, perfect for cold days.
Ingredients
Scale
- 1 lb beef stew meat, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown the beef cubes on all sides, then remove and set aside.
- Add onion, carrots, celery, and garlic to the pot. Cook until softened.
- Stir in tomato paste, thyme, and rosemary.
- Return the beef to the pot and add beef broth.
- Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Add potatoes and cook for another 30 minutes until tender.
- Season with salt and pepper before serving.
Notes
- For thicker stew, mix 1 tbsp flour with 2 tbsp water and stir in before serving.
- You can substitute sweet potatoes for regular potatoes.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg