One-Pot Beef Stew with Winter Vegetables
Warm your soul with this hearty One-Pot Beef Stew featuring tender beef, vibrant winter vegetables, and aromatic herbs. Perfect for cozy evenings, this dish combines simple ingredients into a rich, savory experience that will have everyone coming back for seconds. Enjoy effortless preparation and cleanup with this all-in-one recipe that’s as impressive as it is comforting.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: One-Pot Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 4 medium carrots, diced
- 3 medium Yukon Gold potatoes, peeled and cubed
- 2 medium sweet onions, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 tsp fresh thyme leaves
- 2 tsp fresh rosemary leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the cubed beef until browned on all sides (about 4-5 minutes).
- Add chopped onions and minced garlic; sauté until onions are translucent (about 3 minutes).
- Stir in diced carrots and potatoes. Pour in the beef broth along with thyme and rosemary.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 2 hours.
- Adjust seasoning with salt and pepper before serving warm in bowls.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg
Keywords: - Feel free to substitute seasonal vegetables like parsnips or sweet potatoes. - For added depth of flavor, consider adding a splash of red wine when you pour in the broth. - Leftovers can be stored in an airtight container for up to four days.