Description
A comforting one-pot beef stew made with tender beef, root vegetables, and warm spices, perfect for autumn.
Ingredients
Scale
- 2 lbs boneless beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup mushrooms, sliced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt to taste
- Pepper to taste
Instructions
- Pat the beef cubes dry and season with salt and pepper. Prepare all other ingredients.
- Heat olive oil in a large pot over medium-high heat. Sear the beef for 3–4 minutes on each side until browned. Remove and set aside.
- Add onions to the pot and cook until softened, about 5–7 minutes. Add garlic and tomato paste, cooking for another 1–2 minutes.
- Return beef to the pot, pour in beef broth, and add carrots, potatoes, thyme, and rosemary. Stir gently.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours.
- In the last 15–20 minutes, stir in mushrooms and finish cooking.
- Let the stew rest for 10–15 minutes before serving. Enjoy!
Notes
For a thicker gravy, mash some potatoes in the stew or use a cornstarch slurry. It can also be adapted for a pressure cooker.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: beef stew, autumn recipe, one pot dinner