Description
A wholesome and comforting classic, this vegetable beef stew features tender chunks of beef slow-simmered with hearty root vegetables in a savory, rich broth. By searing the beef to lock in flavor and allowing the natural starches to thicken the stew, this dish achieves a velvety consistency without extra thickeners. It is the perfect nutritious meal for a busy weeknight or a relaxed weekend gathering.
Ingredients
2 lbs Beef Chuck Roast, cut into 1-inch cubes
3 large Carrots, peeled and sliced into rounds
4 medium Russet Potatoes, cut into 1-inch chunks
4 cups Low-sodium beef broth
2 tablespoons Tomato paste
3 cloves Garlic, minced
1 teaspoon Dried thyme
2 tablespoons Olive oil
Instructions
Pat the beef cubes dry with paper towels to ensure a better sear.
Heat olive oil in a large heavy-bottomed pot over medium-high heat.
Brown the beef in small batches to avoid crowding the pan.
Remove the seared beef from the pot and set it aside on a plate.
Sauté the minced garlic in the same pot for one minute.
Stir in the tomato paste until it darkens to a deep red color.
Deglaze the pot with one cup of the beef broth while scraping the bottom bits.
Return the beef and any accumulated juices to the pot.
Add the remaining beef broth, potatoes, carrots, and thyme.
Bring the liquid to a gentle boil, then reduce heat to low.
Cover and simmer for 2.5 hours or until the beef is fork-tender.
Notes
Ensure you deglaze the pot thoroughly to incorporate the flavorful browned bits from the beef searing process. If the stew is too thin, you can mash a few potato chunks against the side of the pot to naturally thicken the gravy. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 150
- Category: Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg