Ingredients
Scale
- 2 pounds beef chuck, cut into chunks
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 potatoes, diced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef chunks until seared on all sides. Remove and set aside.
- In the same pot, add diced onion and cook until translucent. Add garlic and cook for another minute.
- Stir in tomato paste, carrots, potatoes, and celery. Cook for 5 minutes, stirring occasionally.
- Return the beef to the pot. Pour in beef broth, add thyme and rosemary, season with salt and pepper.
- Bring to a boil, then reduce heat to low and simmer for 2 hours until beef is tender and flavors meld.
- Garnish with fresh parsley before serving. Serve hot in a cauldron-shaped bowl for a magical presentation.
Notes
- Use hearty beef chuck for best results.
- Adjust cooking time for tenderness.
- Add a splash of red wine for extra richness.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Method: Simmering
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg