Description
A hearty and comforting one pot meal featuring tender beef chunks and flavorful potatoes cooked together with aromatic vegetables and herbs.
Ingredients
1 tablespoon olive oil
1.5 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, diced
3 cloves garlic, minced
4 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 medium carrots, peeled and sliced into 1/2-inch pieces
2 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
2 tablespoons tomato paste
1/4 cup chopped fresh parsley
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper.
Add the beef to the pot in a single layer and brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding.
Remove the browned beef from the pot and set aside.
Add the diced onion to the pot and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Return the beef to the pot along with any accumulated juices.
Add the potatoes, carrots, beef broth, dried thyme, dried rosemary, and bay leaf.
Stir to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer gently for 1 hour to 1 hour and 15 minutes, or until the beef is tender and the potatoes are cooked through.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Sprinkle the chopped fresh parsley over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes