Ingredients and Weight:
- Beef chuck roast (3 lbs)
- Onion (1 lb)
- Bell pepper (1 lb)
- Celery (1 lb)
- Carrots (1 lb)
- Garlic (1/2 cup)
- Beef broth (4 cups)
- Tomato paste (1/4 cup)
- Worcestershire sauce (1/4 cup)
- Bay leaves (2)
- Thyme (1 tsp)
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
4 hours
Difficulty Level:
3/5 (Moderate)
Preparation Method Steps:
- Season the beef with salt and pepper. Brown it in a large pot over medium-high heat.
- Add the onion, bell pepper, celery, and carrots to the pot and sauté until softened.
- Add the garlic, beef broth, tomato paste, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 2 hours.
- Taste and adjust seasonings as needed.
- Serve with crusty bread or mashed potatoes.
Nutritional Information:
- Calories: 450 per serving
- Protein: 30g
- Fat: 20g
- Carbohydrates: 30g
Dish Characteristics:
- Hearty and flavorful
- Tender beef and vegetables
- Rich and savory broth
User Comments:
- "This stew is absolutely amazing! The beef is so tender and the vegetables are cooked to perfection."
- "I love the smoky flavor from the beef broth and Worcestershire sauce."
- "This is a great meal for a cold winter night."
Special Precautions and Tips:
- If you don't have a chuck roast, you can use any other beef roast or stew meat.
- For a thicker stew, add more vegetables or a cornstarch slurry.
- To make the stew ahead of time, cook it as directed and then let it cool to room temperature. Refrigerate for up to 3 days or freeze for up to 3 months. When ready to serve, reheat over low heat.
