Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 3 carrots, sliced
- 3 potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown beef chunks on all sides, then set aside.
- Sauté onions and garlic until fragrant and translucent.
- Return beef to the pot, sprinkle with flour, and cook for 2 minutes, stirring well.
- Add beef broth, carrots, potatoes, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Remove bay leaf, adjust seasonings, and serve hot with crusty bread.
Notes
- For extra flavor, add a splash of red wine during cooking.
- You can substitute other root vegetables like parsnips or turnips.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Slow simmer
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free if using gluten-free broth
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 95 mg