Beef Stew with Root Vegetables
Warm your heart and home with this hearty beef stew, featuring tender chuck roast paired with vibrant root vegetables. As it simmers, the rich aroma of garlic, thyme, and red wine fills the air, creating a cozy atmosphere perfect for family gatherings. Each bowl offers a delightful blend of flavors and textures that will make you feel right at home.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Ingredients
Scale
- 2 lbs chuck roast, cut into 1-inch cubes
- 4 medium carrots, sliced
- 3 medium Yukon Gold potatoes, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 cup dry red wine
- 2 tsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the ingredients by chopping vegetables and cubing the beef.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches for about 5-7 minutes per batch; then set aside.
- Sauté chopped onions and garlic in the same pot for 3-4 minutes until softened.
- Add sliced carrots and diced potatoes; cook for an additional 5 minutes.
- Return the browned beef to the pot and pour in beef broth and red wine. Stir in thyme, salt, and pepper.
- Bring to a boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours until tender.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg