Ingredients
Scale
- 2 lbs beef stew meat, cubed
- 2 large potatoes, diced
- 3 carrots, sliced
- 1 cup green beans, trimmed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can diced tomatoes (14 oz)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Brown the beef cubes until seared on all sides, then remove and set aside.
- In the same pot, add chopped onion and garlic; sauté until translucent.
- Add beef back to the pot along with potatoes, carrots, tomato paste, paprika, thyme, salt, and pepper. Cook for 2 minutes, stirring.
- Pour in beef broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours or until beef is tender.
- Add green beans during the last 10 minutes of cooking. Adjust seasoning as needed.
- Serve hot with crusty bread or your favorite side.
Notes
- You can substitute carrots with parsnips for a different flavor.
- For a thicker stew, mash some potatoes or add a slurry of cornstarch and water during simmering.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 85 mg