Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sear beef chunks until browned on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Add tomato paste and cook for 2 minutes.
- Return beef to the pot, add carrots, potatoes, celery, thyme, salt, and pepper.
- Pour in beef broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Adjust seasoning as needed and serve hot with crusty bread.
Notes
- Feel free to add peas or green beans in the last 10 minutes for extra veggies.
- Use a slow cooker for an easier, hands-off version: cook on low for 6 hours.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Method: Simmering and braising
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
