Ingredients:
2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
2 medium onions, chopped
3 cloves garlic, minced
3 large carrots, peeled and sliced
3 parsnips, peeled and sliced
3 potatoes, peeled and cubed
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large pot over medium-high heat. Add the beef chunks and brown on all sides. Remove the beef and set aside.
In the same pot, add the onions and garlic, sautéing until onions are translucent.
Return the beef to the pot along with carrots, parsnips, and potatoes. Stir in beef broth, and tomato paste. Season with thyme, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer covered for about 1.5 hours, or until the beef is tender and the vegetables are cooked through.
Remove bay leaves, garnish with fresh parsley, and serve warm.
Prep Time: 20 minutes | Cooking Time: 90 minutes | Total Time: 110 minutes
Kcal: 510 kcal | Servings: 6 servings
