Hearty Beef and Vegetable Stew

Preparación

1. 1

   Cut the lean beef chuck into bite-sized cubes and season with half of the salt and black pepper.

2. 2

   Peel and chop the potatoes into 2 cm cubes. Slice the carrots into rounds and dice the onions. Mince the garlic cloves.

3. 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. 4

   In the same pot, add the onions and garlic. Sauté for 2-3 minutes until fragrant and translucent.

5. 5

   Add the carrots and potatoes to the pot. Stir and cook for another 3 minutes.

6. 6

   Return the browned beef to the pot. Pour in the low-sodium beef broth and add the dried thyme, remaining salt, and black pepper.

7. 7

   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for

8. 8

   5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

9. 9