Herb-Infused One-Pot Beef and Root Vegetable Stew

Name: Herb-Infused One-Pot Beef and Root Vegetable Stew
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 6 servings
Cuisine: One Pot
Ingredients: 1.5 lbs beef chuck roast; 2 tbsp olive oil; 3 medium carrots; 2 medium parsnips; 4 thyme sprigs; 2 rosemary sprigs; 3 cups low-sodium beef broth; 1 can (14 oz) diced tomatoes; 2 tbsp all-purpose flour; 1 tsp salt; 1/2 tsp black pepper

A hearty, slow-simmered stew with tender beef and seasonal roots, flavored with fresh thyme and rosemary.

Cuisine: One Pot

Category: One Pot

Prep: 25 minutes. Cook: 100 minutes.

Serves 6.

Ingredients

1.5 lbs beef chuck roast
2 tbsp olive oil
3 medium carrots
2 medium parsnips
4 thyme sprigs
2 rosemary sprigs
3 cups low-sodium beef broth
1 can (14 oz) diced tomatoes
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs beef chuck cubes and sear for 4 minutes per side until deeply browned, then remove and set aside.
Step 2: Dice 3 medium carrots and 2 medium parsnips into 1-inch pieces. Add to the pot with the seared beef, stirring to coat in drippings.
Step 3: Add 4 thyme sprigs, 2 rosemary sprigs, 3 cups beef broth, and 1 can diced tomatoes. Bring to a gentle simmer, then cover and cook for 1.5 hours until beef is fork-tender.
Step 4: Remove herbs, stir in 2 tbsp flour mixed with 2 tbsp cold water to thicken, and simmer uncovered for 10 minutes until sauce coats the back of a spoon.
Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then serve hot.