Description
A hearty and comforting one pot meal featuring tender beef chunks and golden potatoes cooked together with aromatic herbs and vegetables for a flavorful and easy dinner.
Ingredients
1.5 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium Yukon gold potatoes, peeled and cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef cubes in batches, making sure not to overcrowd the pot, and brown them on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.
Reduce heat to medium and add the diced onion to the pot. Cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pot and add the potatoes, carrots, beef broth, dried thyme, dried rosemary, and bay leaf.
Season with salt and black pepper to taste.
Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid.
Simmer gently for 1 hour to 1 hour 15 minutes, or until the beef is tender and the potatoes are cooked through.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Sprinkle chopped fresh parsley over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes