Description
Indulge in the ultimate comfort food with this robust beef stew. Featuring tender chunks of beef chuck roast seared to perfection and slow-cooked in a savory, aromatic broth with potatoes and carrots, this stew offers deep umami flavors. Designed for home cooks of all skill levels, this recipe ensures a perfectly balanced meal that sustains and warms, utilizing traditional techniques to achieve melt-in-your-mouth results without the need for alcohol.
Ingredients
2 lbs Beef chuck roast, cut into 1.5-inch cubes
3 large Carrots, peeled and sliced
4 medium Yukon gold potatoes, chopped
4 cups Low-sodium beef broth
2 tbsp Tomato paste
4 cloves Garlic, minced
3 tbsp All-purpose flour
2 tbsp Vegetable oil
1 tsp Salt
1/2 tsp Black pepper
1 large Yellow onion, diced
Instructions
Toss the beef cubes in flour, salt, and pepper until evenly coated.
Heat oil in a heavy-bottomed Dutch oven over medium-high heat.
Brown the beef in small batches to avoid crowding the pan, then remove.
Add diced onions to the pot and sauté until translucent.
Stir in the tomato paste and garlic, cooking until fragrant for one minute.
Deglaze the pan with a splash of beef broth, scraping up the browned bits.
Return the beef to the pot and pour in the remaining broth.
Cover and simmer on low heat for two hours until the meat softens.
Add the potatoes and carrots during the final forty minutes of cooking.
Notes
Ensure you brown the meat in batches for the best flavor development. Yukon gold potatoes retain their texture well during the long simmer. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 20
- Cook Time: 150
- Category: Recipes
- Method: Stewing
- Cuisine: Classic Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg