Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 3 potatoes, peeled and cubed
- 4 cups beef broth
- 1 cup red wine (optional but recommended)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef chunks and brown on all sides. Remove and set aside.
- Sauté vegetables: In the same pot, cook diced onion, minced garlic, carrots, and celery until softened, about 5 minutes.
- Deglaze and combine: Pour in red wine to deglaze, scraping up flavorful bits. Return beef to the pot, add potatoes, beef broth, bay leaves, and thyme. Stir well.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until beef is tender and flavors meld.
- Finish and serve: Remove bay leaves, season with salt and pepper, garnish with chopped parsley, and serve hot.
Notes
- For extra flavor, toast the spices before adding to the stew.
- Use leaner cuts of beef for a lower fat option.
- For a thicker stew, mash some potatoes in the broth before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 90mg
