Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef chunks until seared on all sides.
- Add chopped onions and garlic, cooking until translucent.
- Pour in beef broth, then add carrots, potatoes, smoked paprika, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours until beef is tender and flavors meld.
- Garnish with fresh parsley and serve hot in themed cauldrons or bowls.
Notes
- You can add other root vegetables like parsnips for extra flavor.
- For a thicker stew, mash some potatoes into the broth before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg