Description
A hearty beef stew loaded with root vegetables, packed with flavor and healthy ingredients.
Ingredients
- 2 lbs beef chuck roast
- 3 medium carrots, diced
- 2 medium parsnips, diced
- 4 medium Yukon Gold potatoes, cubed
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups low-sodium beef broth
- 1 cup water
- 2 bay leaves
- 2 tsp dried thyme
- 1 cup peas
- Salt and pepper to taste
Instructions
- Brown the beef in a large pot until deep crust forms.
- Add diced onion and minced garlic; sauté until soft and fragrant.
- Stir in tomato paste and let it sizzle for a minute.
- Add the carrots, parsnips, potatoes, and other root vegetables.
- Pour in beef broth and water; optionally add a splash of red wine.
- Add bay leaves and thyme; cover and let it simmer for a minimum of 120 minutes.
- Stir in peas toward the end of cooking and season with salt and pepper to taste.
- If needed, thicken with a cornstarch slurry in the last five minutes before serving.
Notes
For a shinier sauce, stir in a scoop of cooked sweet potato towards the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American