Easy Beef and Vegetable Stew
A comforting and hearty beef and vegetable stew, perfect for chilly days and family gatherings, steeped in tradition and warmth.
Ingredients
Main Ingredients
- 2 lbs chuck roast, cut into 1-inch cubes Perfect cut for tender stewing.
- 4 medium carrots, sliced Adds natural sweetness.
- 3 medium potatoes, diced For a hearty feeling.
- 1 large onion, chopped Brings depth to the flavor.
- 3 cloves garlic, minced Releases an inviting aroma.
- 4 cups beef broth Use low-sodium for better control of saltiness.
- 1 bay leaf A little aromatic magic.
- 2 tsp dried thyme A must-have herb for warmth.
- to taste salt and pepper Season those layers of flavor.
- 2 tbsp olive oil For browning the beef to perfection.
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the beef cubes, seasoning with salt and pepper, and sear until browned on all sides, about 5-7 minutes.
- Stir in the chopped onions and minced garlic, and cook until softened, about 3-4 minutes.
- Toss in the sliced carrots and diced potatoes.
- Pour in the beef broth, adding the bay leaf and thyme. Bring to a boil.
Cooking
- Reduce the heat to low, cover the pot, and allow it to simmer for about 1.5 to 2 hours.
- Stir occasionally and enjoy the comforting scents that drift through your home.
- Once the beef is fork-tender, taste for seasoning and adjust with more salt and pepper as necessary.
- Discard the bay leaf before serving.
Notes
Serve with crusty bread or over rice. Can be customized with seasonal vegetables. Use a heavy-bottomed pot for even heat distribution.