Ingredients
Scale
- 2 pounds beef stew meat (cubed chuck roast)
- 4 cups beef broth
- 1 ½ pounds red potatoes (cut into chunks)
- 10 ounces pearl onions
- 4 medium carrots (sliced)
- 4 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
- 1/4 cup cold water
Instructions
- Dust the beef stew meat with cornstarch and season with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat. Sear the beef until browned on all sides.
- Add minced garlic and tomato paste; cook until fragrant.
- Pour in beef broth, then add the potatoes, onions, carrots, sugar, and herbs/spices. Stir well.
- Bring to boil, then reduce heat and simmer covered for 90–120 minutes until beef is tender.
- Thicken the stew by mixing remaining cornstarch with cold water and stirring it into the pot; cook until thickened.
- Adjust seasoning if needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg