Description
Cozy Up with This Hearty One-Pot Autumn Beef Stew
Ingredients
Scale
- 2 pound beef chuck, cut into 1-inch cubes
- 4 cup beef broth
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Brown the beef cubes on all sides, about 5-7 minutes per batch.
- Add the chopped onions and minced garlic to the pot, cooking for 3-4 minutes until softened.
- Toss in the sliced carrots, diced potatoes, and mushrooms, cooking for another 2-3 minutes.
- Stir in the tomato paste, thyme, rosemary, salt, and pepper until everything is well coated.
- Pour in the beef broth, scraping up any browned bits stuck to the bottom of the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let the stew simmer for 1.5 to 2 hours.
- Once the beef is fork-tender and the vegetables are cooked through, taste and adjust seasoning as needed.
- Ladle into bowls and serve.
Notes
This stew can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg