Description
Warm your soul with this comforting hearty vegetable stew, featuring tender beef and vibrant veggies simmered to perfection.
Ingredients
Scale
- Key Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 medium potatoes (Yukon Gold or Russet), diced
- 4 cups low-sodium beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Instructions
- 1. Sear the Meat: Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove from pot and set aside.
- 2. Add Aromatics: In the same pot, add chopped onions and minced garlic. Sauté for about 3 minutes until fragrant and translucent.
- 3. Veggie Time: Add diced carrots and potatoes to the pot. Stir well to coat with flavors and cook for about 5 minutes until they start to soften.
- 4. Bring On The Broth: Pour in beef broth until ingredients are just covered (approximately 4 cups). Add bay leaves.
- 5. Let It Simmer: Bring to a boil, then reduce heat to low. Cover and let simmer gently for at least 2 hours, stirring occasionally.
- 6. Serve & Enjoy: Once meat is tender, adjust seasonings if necessary. Serve hot in bowls with crusty bread on the side.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 410
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg