Description
Warm up your chilly evenings with this comforting One-Pot Autumn Beef Stew, featuring tender beef and vibrant vegetables simmered to perfection in a rich broth.
Ingredients
Scale
- 2 pounds beef chuck roast, cubed
- 4 cups low-sodium beef broth
- 2 cups Yukon Gold or Russet potatoes, diced
- 1 cup carrots, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Brown the Beef: In a large pot over medium-high heat, add olive oil and brown the cubed beef chuck roast on all sides for about 5-7 minutes.
- Sauté the Aromatics: Remove the beef from the pot and set aside. Add chopped onion and minced garlic to the same pot. Sauté until soft and fragrant (about 3-4 minutes).
- Add Veggies: Return the browned beef to the pot along with diced carrots and potatoes. Stir well to combine.
- Pour in the Broth: Add enough beef broth to cover all ingredients. Incorporate dried thyme and bay leaves for enhanced flavor.
- Simmer Away: Bring to a boil, then reduce heat to low. Cover and let simmer for about 1 hour or until the beef is fork-tender.
- Serve & Enjoy: Remove bay leaves before serving. Ladle into bowls and enjoy hot with crusty bread or over rice.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: For added depth of flavor, consider incorporating seasonal vegetables like sweet potatoes or butternut squash. Allowing leftovers to sit overnight enhances the stew's flavor profile.