Créé avec l’IA
Hearty Beef and Vegetable Stew
90 min 410 kcal par portion Moyen
Ingrédients
4 Portions
- beef chuck (raw, trimmed)400 g
- onions300 g
- carrots250 g
- potatoes450 g
- olive oil28 g
- garlic6 g
- beef broth (low sodium)1000 ml
- dried thyme1 tsp
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Cut the beef chuck into 2-3 cm cubes and season with half of the salt and black pepper.
- 2
Peel and chop the onions, carrots, and potatoes into bite-sized pieces. Mince the garlic cloves.
- 3
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides for about 5-7 minutes. Remove the beef and set aside.
- 4
In the same pot, add the chopped onions and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute.
- 5
Return the browned beef to the pot. Add the carrots and potatoes, stirring to combine.
- 6
Pour in the beef broth, then add the dried thyme, remaining salt, and black pepper. Stir well.
- 7
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for
- 8
5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
- 9
