Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 teaspoons thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add beef chunks and brown on all sides. Remove and set aside.
- In the same pot, sauté chopped onion and minced garlic until fragrant.
- Add browned beef back into the pot along with carrots, potatoes, and celery.
- Pour in beef broth and red wine (if using). Add thyme, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender and flavors meld.
- Remove bay leaves, adjust seasoning, and serve hot in a cauldron-style bowl garnished with fresh herbs.
Notes
- You can substitute the red wine with additional beef broth for a non-alcoholic version.
- For thicker stew, mash some potatoes or add a slurry of cornstarch and water during the final simmer.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop
- Cuisine: American, Comfort Food
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 1020mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg