Ingredients
- 1 lb beef stew meat, cubed
- 4 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 5 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat a large pot over medium-high heat. Brown the beef stew meat in batches, then set aside.
- In the same pot, sauté the onions, carrots, celery, and garlic until softened.
- Stir in tomato paste and cook for 1 minute, then add the beef back to the pot.
- Add the beef broth, potatoes, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 1-2 hours, or until the beef is tender and vegetables are cooked through.
Notes
- For deeper flavor, you can deglaze the pot with a splash of red wine before adding the broth.
- Feel free to add or substitute vegetables to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
