Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, cubed
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown beef chunks until seared on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until fragrant. Add browned beef back to the pot.
- Pour in beef broth and red wine, then add thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Add carrots and potatoes in the last 30 minutes of cooking.
- Serve hot, garnished with fresh parsley, in a spooky cauldron or rustic serving bowl.
Notes
- You can substitute red wine with additional beef broth. For a thicker stew, mash some potatoes and mix back into the stew.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg