Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, sliced
- 3 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine (optional but recommended)
- 2 large potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons tomato paste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot. Season the beef chunks with salt and pepper, then sear until browned on all sides. Remove beef and set aside. Sauté onions and garlic until fragrant and translucent. Add carrots, celery, and potatoes; cook for a few minutes until slightly tender.
- Pour in beef broth and red wine, scraping the bottom to deglaze. Stir in tomato paste, thyme, and rosemary. Return beef to the pot, ensuring everything is submerged. Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours until the beef is tender and flavors meld.
- Check seasoning, adjust with salt and pepper. Ladle stew into serving bowls garnished with chopped parsley. Enjoy the bubbling, spooky appearance that makes this dish perfect for Halloween or a cozy night in.
Notes
- Use high-quality beef broth for richer flavor.
- If you prefer a thicker stew, simmer uncovered for the last 30 minutes to reduce the broth.
- Leftovers can be stored in airtight containers and reheated gently on the stovetop or microwave.
- Feel free to customize with additional vegetables like mushrooms or peas for variety.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg