Ingredients
Scale
- 2 lbs beef chuck, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 potatoes, cubed
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown the beef chunks until nicely seared, then remove and set aside.
- Sauté onion and garlic until fragrant.
- Add carrots, potatoes, and browned beef back into the pot.
- Pour in beef broth and red wine, add bay leaves and thyme.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender.
- Season with salt and pepper, garnish with parsley before serving.
Notes
- For a thicker stew, mash some cooked potatoes and stir back into the stew.
- You can add mushrooms or peas for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop simmering
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg