Créé avec l’IA
Hearty Chuck Roast and Vegetable Stew
180 min 487 kcal par portion Moyen
Ingrédients
4 Portions
- chuck roast2 pounds
- beef broth4 cups
- celery1 cup
- carrots2 cups
- potatoes2 cups
- onions1 cup
- garlic2 cloves
- olive oil1 tablespoon
- salt1 teaspoon
- black pepper0,5 teaspoon
- rosemary1 teaspoon
- bay leaf1 leaf
Instructions
- 1
Heat the olive oil in a large pot over medium-high heat.
- 2
Season the chuck roast with salt and black pepper.
- 3
Brown the chuck roast on all sides in the pot, then remove and set aside.
- 4
In the same pot, add the chopped onions, celery, and minced garlic. Sauté until the onions are translucent.
- 5
Add the chopped carrots and diced potatoes to the pot and cook for a few minutes.
- 6
Return the browned chuck roast to the pot.
- 7
Pour in the beef broth and add the bay leaf and rosemary.
- 8
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 9
Simmer for 2-3 hours, or until the chuck roast is tender and the vegetables are cooked through.
