One-Pot Beef Stew with Carrots and Potatoes

Hearty beef and vegetable stew simmered to perfection in a single pot, featuring tender potatoes and carrots in a rich broth.

Cuisine: American

Category: One Pot

Prep: 20 minutes. Cook: 90 minutes.

Serves 4.

Ingredients

• 1.5 lbs beef chuck
• 2 cups potatoes
• 1 cup carrots
• 1 medium onion
• 3 cloves garlic
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp worcestershire sauce
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
2. Step 2: Season 1.5 lbs diced beef chuck with 1 tsp salt and 1/2 tsp black pepper; brown in batches for 3-4 minutes per side until golden.
3. Step 3: Add 1 medium diced onion and 3 minced garlic cloves to the Dutch oven; cook for 3 minutes until softened.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
5. Step 5: Add 3 cups beef broth, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme; bring to a simmer.
6. Step 6: Return browned beef to the pot and add 2 cups diced potatoes and 1 cup diced carrots.
7. Step 7: Cover and simmer on low for 1.5 hours, or until beef is tender and vegetables are fork-tender.
8. Step 8: Adjust seasoning with salt and pepper if needed.