Chunky Beef Stew
A savory beef stew with chunks of beef, carrots, and onions seasoned with herbs
Servings 6
Calories 438kcal
Equipment
- Large Dutch Oven
Ingredients
- 2 ½ to 3 pounds boneless beef chuck roast cut into hearty 1 ½ inch cubes
- black pepper
- salt
- olive oil
- ¾ teaspoon parsley flakes
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- ¾ teaspoon black pepper
- 1 medium onion peeled and cut into chunks
- 2 ribs celery sliced
- 4 large carrots peeled and sliced
- 4 large potatoes peeled and cubed
- 5 cups beef broth
Instructions
- Heat olive oil in a large dutch oven, lightly salt and pepper beef cubes and place in hot oil, stir until beef cubes are brown and fluids have evaporated
- Add parsley flakes, onion powder, paprika, and black pepper to the browned beef cubes, stir well
- Pour 3 cups of the beef broth over seasoned beef cubes
- Bring to boil and reduce heat to a simmer, simmer for 30 minutes
- Add remaining beef broth and onion, celery, carrots, and potatoes
- Bring to a boil and turn heat down to a simmer, cover and simmer for 50-60 minutes. Stew should be a little thick but water or additional beef broth can be added if needed.
Nutrition
Calories: 438kcal | Carbohydrates: 7g | Protein: 41g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 115mg | Sodium: 887mg | Potassium: 830mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8230IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 4mg