Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 3 medium potatoes, diced
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp all-purpose flour, optional (for thickening)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear the beef cubes until browned on all sides. Remove and set aside.
- In the same pot, sauté onions, garlic, carrots, and celery for about 5 minutes until softened.
- Return the beef to the pot and add diced potatoes, tomato paste, beef broth, herbs, salt, and pepper. Stir well.
- Bring to a boil then reduce heat to low. Cover and let simmer for 1.5 to 2 hours until the beef is tender.
- While simmering, prepare crusty bread bowls by hollowing out round loaves or following package instructions if pre-made.
- Serve hot by ladling stew into each bread bowl.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl with stew (approx. 450g)
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 100mg