Description
A hearty and comforting beef stew made with tender chunks of beef chuck roast, fresh vegetables, and aromatic herbs.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 can (14 oz) diced tomatoes
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 2 medium russet potatoes, peeled and cut into 1/2-inch cubes
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove beef from the pot and set aside.
- In the same pot, add onion and celery. Sauté for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
- Deglaze the pot with 1/2 cup of beef broth, scraping the bottom to release the browned bits (fond).
- Return the beef to the pot. Add the remaining beef broth, diced tomatoes, thyme, oregano, and the bay leaf.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 60 minutes or until the beef is starting to become tender.
- Add the potatoes and carrots to the pot. Cover and continue to simmer for 20-25 minutes until the vegetables are fork-tender.
- Stir in the frozen peas and corn. Cook for an additional 5 minutes until heated through.
- Remove the bay leaf, adjust seasoning with salt and pepper as needed, and serve hot.
Notes
- This stew can be made ahead of time and tastes even better the next day.
- Feel free to add other vegetables such as green beans or bell peppers according to your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg