Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Bay leaf
Instructions
- Heat oil in a large pot over medium-high heat. Brown beef chunks on all sides, then remove and set aside.
- Sauté onions and garlic until fragrant.
- Add beef back into the pot along with carrots, potatoes, thyme, rosemary, salt, and pepper.
- Pour in beef broth and add bay leaf.
- Bring to a boil, then reduce heat and simmer uncovered for 2-3 hours until beef is tender and flavors meld.
Notes
- For extra flavor, toss in a splash of red wine during simmering.
- Remove bay leaf before serving.
- Best served with crusty bread or rustic rolls.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Slow-cooked
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg