Slow-Cooked Beef and Vegetable Stew
A hearty, savory stew featuring tender beef and a medley of vegetables and fruits, perfect for a satisfying dinner.
20 min
Prep
90 min
Cook
4
Serves
580
Calories
Macros · per serving
45g protein
30g carbs
28g fat
Ingredients
For 4 servings
- 2 pound beef chuck roast
- 2 tablespoon olive oil
- 4 carrot
- 3 celery stalk
- 1 onion
- 4 clove garlic
- 1 butternut squash
- 1 apple
- 4 cup beef broth
- 2 tablespoon tomato paste
- 2 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- 1
Cut the beef chuck roast into 2-inch cubes and season with salt and pepper.
- 2
Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 8-10 minutes. Remove beef and set aside.
- 3
Chop carrots, celery, and onion into bite-sized pieces. Mince the garlic cloves.
- 4
In the same pot, add chopped onion, carrots, celery, and garlic. Sauté until onions are translucent, about 5 minutes.
- 5
Peel and cube the butternut squash and apple.
- 6
Return beef to the pot. Add the butternut squash, apple, beef broth, tomato paste, bay leaves, thyme, and additional salt and pepper to taste.
- 7
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 75 minutes, stirring occasionally, until beef is tender.
- 8
Remove bay leaves before serving.
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