Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Brown the beef cubes on all sides, then remove and set aside.
- In the same pot, sauté onions, carrots, and garlic until softened.
- Add tomato paste, thyme, and rosemary, stirring for 1 minute.
- Return beef to the pot and pour in beef broth and red wine.
- Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Add potatoes and cook for another 30 minutes until tender.
- Season with salt and pepper before serving.
Notes
- For extra flavor, sear the beef in batches.
- Use a good-quality red wine for better taste.
- Let the stew rest for 10 minutes before serving.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg