Ingredients
Scale
- 2 lbs beef chuck, cubed
- 4 cups beef broth
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef cubes and brown on all sides.
- Stir in onion and garlic, cooking until softened.
- Add tomato paste, thyme, salt, and pepper, stirring well.
- Pour in beef broth and bring to a boil.
- Add carrots and potatoes, reduce heat, and simmer for 1.5 to 2 hours.
- Check seasoning and serve hot.
Notes
- For a thicker stew, add a cornstarch slurry.
- Use fresh herbs for more flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: witchs cauldron beef stew, beef stew, hearty stew