Savory Beef and Potatoes
Warm your kitchen with the comforting aroma of Savory Beef and Potatoes, a hearty one-pot meal that combines tender beef chuck, creamy red potatoes, and sweet carrots simmered to perfection in a rich beef broth infused with garlic, onion, and dried thyme. This easy-to-follow recipe is perfect for family dinners or meal prepping, with just 20 minutes of prep time leading to a melt-in-your-mouth dish that’s packed with flavor and nutrients. The golden sear on the beef and slow simmering process ensure maximum depth of taste, while a final garnish of fresh parsley adds a touch of brightness. Serve this crowd-pleaser on cold evenings or anytime you’re craving a rustic, satisfying meal that’s equal parts delicious and wholesome.
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Recipe Information
Ingredients
- 2 lbs beef chuck
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 4 cloves garlic cloves
- 1 large onion
- 2 cups beef broth
- 1 tsp dried thyme
- 4 medium red potatoes
- 3 medium carrots
- 2 tbsp fresh parsley
Instructions
Cut the beef chuck into 1-inch cubes and season with salt and black pepper. Set aside.
Peel and mince the garlic cloves. Peel and dice the onion.
Wash the red potatoes thoroughly and cut them into quarters. Peel and slice the carrots into 1-inch pieces.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding the pot. Sear until the beef is browned on all sides, about 6-8 minutes per batch. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the minced garlic and diced onions, cooking until the onion is translucent and fragrant, about 5 minutes.
Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Stir in the dried thyme, then return the seared beef to the pot. Bring the mixture to a simmer.
Add the quartered potatoes and sliced carrots to the pot, making sure they are partially submerged in the broth.
Cover the pot with a lid, reduce the heat to low, and let it cook for 60-70 minutes, or until the beef is tender and the potatoes are cooked through.
Once cooked, taste the stew and adjust the seasoning if necessary. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 7782 mg | 338% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 27.8 g | ||
| Protein | 261.3 g | 523% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 398 mg | 31% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 7067 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
