Description
Experience the ultimate comfort with this traditional, hearty beef stew. Featuring tender chunks of chuck roast slow-simmered with carrots, potatoes, and savory aromatics, this recipe builds a deep, complex flavor profile by perfectly searing the meat and creating a rich, velvety gravy. It is a nourishing, one-pot masterpiece that defines home-cooked perfection and tastes even better the next day.
Ingredients
3 lbs Beef Chuck Roast, cut into 1.5-inch cubes
4 cups low-sodium Beef Broth
4 large Carrots, peeled and sliced into rounds
3 large Yukon Gold Potatoes, cubed
1 large Yellow Onion, diced
4 cloves Garlic, minced
2 tbsp Tomato Paste
1 tsp Dried Thyme
3 tbsp Olive Oil
Instructions
Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat.
Pat beef cubes dry and brown in small batches to ensure a deep sear.
Remove browned beef and set aside.
Sauté onions in the drippings until translucent.
Stir in tomato paste and garlic, cooking for two minutes.
Deglaze the pan with a splash of beef broth, scraping the bottom.
Return beef and juices to the pot.
Add the remaining broth, thyme, potatoes, and carrots.
Cover and simmer on low heat for 3 hours until the meat is fork-tender.
Notes
Substitute fresh thyme for dried for a brighter flavor. Ensure beef is patted dry before searing to achieve the best crust. Store leftovers in an airtight container in the refrigerator for up to 3 days; flavors deepen significantly after 24 hours.
- Prep Time: 20
- Cook Time: 180
- Category: Lunch
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg