Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional but recommended)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Season beef chunks with salt and pepper. Sear beef until browned on all sides.
- Add chopped onions, carrots, and celery to the pot. Cook until vegetables are slightly softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Pour in beef broth and red wine. Add bay leaves and thyme. Bring to a boil, then reduce heat to low and cover.
- Simmer for 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally.
- Remove bay leaves. Adjust seasoning with salt and pepper. Garnish with chopped parsley if desired.
- Serve hot with crusty bread or preferred sides.
Notes
- You can make this stew ahead of time; it tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- For vegetarian variations, substitute beef with hearty vegetables like mushrooms or root vegetables.
- Using a slow cooker can make preparation even easier—simply transfer all ingredients and cook on low for 6-8 hours.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Simmering, Searing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 125mg