Description
A hearty and flavorful dutch oven beef stew perfect for cold days.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 1 cup carrots, sliced
- 1 cup potatoes, diced
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a dutch oven over medium heat.
- Brown the beef cubes on all sides.
- Add onions and garlic, cooking until softened.
- Stir in tomato paste, thyme, salt, and pepper.
- Add beef broth, carrots, potatoes, and bay leaf.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 2 to 3 hours until beef is tender.
- Remove bay leaf before serving.
Notes
- For added flavor, sear the beef well.
- You can add other vegetables like peas or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: dutch oven beef stew, hearty stew, beef recipe