Description
A hearty, comforting dish featuring tender beef chunks and golden potatoes simmered in a rich, savory broth. Perfect for chilly evenings or cozy family dinners.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 1.5 pounds gold potatoes, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh)
- Salt and black pepper, to taste
Instructions
- Set a large Dutch oven or heavy pot over medium-high heat and warm the olive oil.
- Sear the beef chunks on all sides until browned. Remove and set aside.
- In the same pot, sauté the onion until golden, then add garlic, tomato paste, and Worcestershire sauce. Stir to combine.
- Deglaze the pot with a splash of beef broth, scraping up any bits stuck to the bottom.
- Return the beef to the pot, add potatoes, thyme, salt, pepper, and the remaining beef broth.
- Cover and simmer on low for 1.5 to 2 hours, until beef is tender and potatoes are soft.
- Let rest uncovered for 10 minutes to allow the sauce to thicken slightly.
- Serve hot with extra sauce spooned over the top.
Notes
- For deeper flavor, use homemade beef broth or add a bay leaf while cooking.
- Cut potatoes evenly so they cook at the same speed.
- Leftovers taste even better the next day and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: beef and potatoes, comfort food dinner, stew-style beef, hearty family meal