Hearty Beef and Potato Stew

Ingredients

• 1 lb Beef chuck (cut into 1-inch cubes)
• 2 tbsp Vegetable oil
• 1 Onion (diced)
• 3 Garlic cloves (minced)
• 3 Potatoes (peeled and cubed)
• 3 cup Beef stock
• 2 tbsp Tomato paste
• 1 tsp Dried thyme
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add the cubed beef chuck to the pot and sear until browned on all sides, then remove the beef and set aside.

3. 3

   In the same pot, add the diced onion and sauté for 3-5 minutes until translucent and soft.

4. 4

   Stir in the minced garlic and cook for about 1 minute until fragrant.

5. 5

   Add the tomato paste and stir constantly for 2 minutes to cook out the raw flavor.

6. 6

   Return the browned beef to the pot and pour in the beef stock, scraping the bottom of the pan to release any browned bits.

7. 7

   Add the dried thyme, salt, and black pepper. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 60 minutes.

8. 8

   Add the cubed potatoes to the pot. Cover and continue to simmer for another 20-30 minutes, or until both the beef and potatoes are fork-tender.

9. 9

   Adjust seasoning with additional salt and pepper if needed before serving.

Notes

For a thicker gravy, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 10 minutes of cooking.

Nutrition per serving

• main
• stew
• beef
• comfort food
• dinner
• slow-cooked