Ingredients
Scale
- 2 lbs beef chuck, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 teaspoons thyme
- 2 teaspoons rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot or cauldron over medium-high heat.
- Sear the beef cubes until browned on all sides, then remove and set aside.
- In the same pot, sauté onions and garlic until fragrant.
- Add carrots, potatoes, thyme, rosemary, salt, and pepper. Cook for 5 minutes.
- Pour in beef broth and red wine. Return beef to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is tender.
- Garnish with fresh parsley before serving in your cauldron or serving bowl.
Notes
- Use a heavy-bottomed pot for even heat distribution.
- Add a splash of Worcestershire sauce for extra depth.
- Best served hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop simmer
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg