Ingredients
Scale
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1.5 lbs beef chuck, cut into cubes
- 2 tbsp tomato paste
- 4 cups beef broth
- 3 Yukon Gold potatoes, diced
- 2 bay leaves
- Fresh thyme and rosemary (a few sprigs)
- Salt and black pepper, to taste
Instructions
- Heat oil in a large pot or Dutch oven over medium heat.
- Sauté onion, garlic, carrots, and celery until softened (about 5–7 mins).
- Remove veggies, then add beef and brown on all sides.
- Stir in tomato paste, cooking for 1–2 mins to enhance flavor.
- Deglaze the pot with a splash of broth, scraping up browned bits.
- Return veggies, add diced potatoes, bay leaves, herbs, and remaining broth.
- Season with salt and pepper.
- Simmer covered for 1 hour 30 mins on low, until beef is tender.
- Let rest uncovered for 10 minutes before serving for best texture and flavor.
- Prep Time: 20 minutes
- Additional Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 390
- Sugar: 5
- Sodium: 720
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 4
- Protein: 28
- Cholesterol: 75