Ingredients
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 cups beef broth
- 3 medium carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 4 small bread bowls, hollowed out (optional)
Instructions
- Heat olive oil in a large pot over medium heat and brown the beef on all sides for 5–7 minutes.
- Add onion and garlic, cooking for 3–4 minutes until softened.
- Stir in tomato paste, thyme, and bay leaf, cooking for 1 minute.
- Pour in beef broth, scraping the bottom of the pot to release browned bits.
- Add carrots and potatoes, stir, and bring to a gentle boil.
- Reduce heat, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Season with salt and pepper to taste and remove bay leaf.
- Serve hot in bowls or hollowed bread bowls if desired.
Notes
- Browning the beef enhances flavor significantly.
- Simmer longer for more tender meat and deeper flavor.
- Add mushrooms or celery for variation.
- Thicken with a flour slurry if desired.
- Store bread bowls separately to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 1.5–2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
