Description
A comforting dish featuring tender beef, vibrant vegetables, and aromatic herbs simmered in a savory broth—perfect for warming chilly evenings.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 medium carrots
- 3 medium Yukon Gold potatoes
- 1 large sweet onion
- 4 cloves garlic
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Chop vegetables and measure ingredients for smooth cooking.
- Heat olive oil in a large pot over medium-high heat. Sear cubed beef until browned on all sides (about 5-7 minutes).
- Add chopped onions and minced garlic; sauté until onions are translucent (about 3 minutes).
- Stir in carrots and potatoes, then pour in the beef broth along with tomato paste.
- Season with thyme, bay leaves, salt, and pepper; stir well.
- Cover the pot, reduce heat to low, and simmer for about 1.5 to 2 hours until the meat is fork-tender.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 360
- Sugar: 4g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 80mg