Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add beef chunks and brown on all sides, then set aside.
- In the same pot, sauté onions and garlic until fragrant.
- Add beef back to the pot along with carrots, potatoes, beef broth, wine, thyme, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours until beef is tender and flavors meld.
- Remove bay leaves, garnish with parsley, and serve hot.
Notes
- You can substitute red wine with additional beef broth for a non-alcoholic version.
- For a thicker stew, mash some of the potatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Method: Stovetop simmering
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg