Description
Beef Stew with Root Vegetables is the ultimate comfort food, perfect for chilly evenings. This hearty dish features tender beef chuck simmered in a rich broth, accompanied by vibrant carrots and creamy Yukon Gold potatoes. Each mouthful delivers a warm embrace of savory flavors that evoke cherished memories. Ideal for family gatherings or cozy nights, this stew is not just a meal; it’s an experience that brings people together.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 4 medium carrots, sliced
- 3 medium Yukon Gold potatoes, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 cup red wine
- 2 tsp dried thyme
- 1 bay leaf
- Salt & pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the ingredients by chopping the beef and vegetables.
- In a large pot, heat olive oil over medium-high heat. Brown beef cubes on all sides and set aside.
- Sauté onions and garlic in the same pot until soft (about 3 minutes).
- Deglaze the pot with red wine, scraping up any browned bits. Simmer for 2 minutes.
- Return the beef to the pot and add carrots, potatoes, herbs, salt, pepper, and beef broth. Stir well.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 2 hours or until the beef is fork-tender.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg