Description
One Pot Beef and Vegetable Stew is a comforting dish that warms the soul on chilly evenings. This hearty recipe features juicy beef chuck slow-cooked with vibrant vegetables in a rich, flavorful broth. Perfect for family gatherings or meal prep, this stew is not only delicious but also easy to make and clean up, ensuring satisfied smiles all around the table.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 cups Yukon gold potatoes, cubed
- 3 large carrots, sliced
- 2 stalks celery, diced
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Chop all vegetables into uniform bite-sized pieces.
- In a large pot over medium-high heat, add a splash of oil. Season beef with salt and pepper; sear until browned on all sides (5-7 minutes). Remove from pot.
- Saut? onions and garlic in the same pot until fragrant (2-3 minutes). Add carrots and celery; cook until slightly softened.
- Pour in beef broth and sprinkle dried thyme. Bring to a gentle boil while scraping up browned bits from the bottom.
- Return seared beef and add cubed potatoes to the pot. Reduce heat to low; cover and simmer for about 2 hours until tender.
- Serve hot with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg