Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium-high heat. Sear the beef chunks until browned on all sides.
- Add chopped onion and garlic; cook until fragrant.
- Stir in carrots, potatoes, beef broth, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is tender.
- Remove bay leaf, adjust seasoning, and serve hot.
Notes
- For extra flavor, add a splash of red wine or Worcestershire sauce during cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Slow-cooking, Searing, Simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg