Description
A warm and hearty Beef Stew perfect for cold days, combining tender beef with flavorful vegetables in a rich broth.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 large carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the beef cubes and brown on all sides.
- Remove the beef and set aside.
- In the same pot, add the onion and garlic, cooking until softened.
- Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Return the beef to the pot and add the beef broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour.
- Add carrots and potatoes, then cover and simmer for another 30 minutes.
- Add peas in the last 5 minutes of cooking.
- Adjust seasoning to taste and serve warm.
Notes
For added flavor, consider marinating the beef with spices overnight before cooking. You can use different types of vegetables, like parsnips or green beans. If you like a thicker stew, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg