Description
A deeply comforting slow-cooked stew of tender beef, root vegetables, and aromatic herbs. Perfect for chilly days or slowing down and savoring a home-cooked meal that nurtures both body and soul.
Ingredients
2 pounds stewing beef, trimmed and cut into 1-inch cubes
1 large onion, chopped
3 carrots, peeled and sliced
3 potatoes, peeled and cubed
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon dried thyme
cayenne pepper to taste
celery salt to taste
2 cups beef broth (simmered with onion/vegetable scraps)
1 bay leaf
1 teaspoon sugar
fresh parsley, chopped (for garnish)
Instructions
Pat beef dry with paper towels
Heat olive oil in a Dutch oven
Brown beef in batches, shaking pan to form crust
Add onion, carrots, and celery; sauté 5 minutes
Stir in garlic, tomato paste, thyme, celery salt, and cayenne
Pour in broth
Add bay leaf and sugar
Bring to boil
Reduce heat, skim foam
Simmer uncovered 1 hour
Add potatoes
Simmer 30-40 minutes until beef is fork-tender
Remove bay leaf before serving
Notes
Use chuck roast for richest flavor
Marinate beef overnight in herbs and acid for deeper flavor
For thicker stew, blend carrot/onion mixture before adding
Freezes well for 3 months
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg