Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat oil in a large pot over medium-high heat. Add beef chunks and brown on all sides. Remove and set aside.
- In the same pot, add chopped onion and garlic; sauté until fragrant.
- Return beef to the pot. Add carrots, potatoes, beef broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
- You can add peas or green beans in the last 10 minutes for extra color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Slow cooking, stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg