Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon bay leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef chunks and cook until browned on all sides. Remove and set aside.
- In the same pot, add onions and garlic; sauté until fragrant.
- Return beef to the pot, add tomato paste, and cook for 2 minutes.
- Pour in beef broth, add carrots, potatoes, celery, thyme, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours or until beef is tender.
- Adjust seasoning as needed, remove bay leaves, and serve hot.
Notes
- You can add peas or switch vegetables based on seasonality.
- Best enjoyed with crusty bread or over rice.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Slow cooking on stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg