Description
A hearty beef stew packed with root vegetables for a comforting meal.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch pieces
- 4 carrots, peeled and chopped
- 3 potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef and brown on all sides.
- Remove beef and set aside.
- Add onions and garlic to the pot, sauté until soft.
- Stir in tomato paste, thyme, salt, and pepper.
- Add beef back to the pot with broth and bay leaf.
- Bring to a boil, then reduce heat and simmer.
- Add carrots and potatoes, cooking for about 1 hour until tender.
- Remove bay leaf before serving.
Notes
- You can add other root vegetables like parsnips or turnips.
- For a thicker stew, mix a tablespoon of cornstarch with cold water and stir in.
- This stew can be made a day ahead for better flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: ree drummond beef stew with root vegetables