Ingredients
Scale
- 2 pounds of beef stew meat, cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef chunks and cook until browned. Remove and set aside.
- In the same pot, sauté onions and garlic until fragrant.
- Return the beef to the pot, add carrots, potatoes, tomato paste, thyme, salt, and pepper.
- Pour in beef broth, stir to combine.
- Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours until meat is tender and flavors meld.
- Adjust seasoning as needed. Serve hot with crusty bread or rice.
Notes
- You can substitute beef with chicken or vegetarian protein for variety.
- For thicker stew, add a slurry of cornstarch and water during the last 10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop, one-pot
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 960mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 110mg