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Hello, weekend comfort seekers! NancyG here from The Recipe Collector, sharing a deeply comforting, rustic meal that satisfies everyone. This Rustic Slow-Simmered Beef and Root Vegetable Stew is a true triumph of slow-cooked goodness. Just look at that deep pot in the photo, with tender chunks of beef and wholesome root vegetables coated in a rich, velvety gravy! It's perfectly scaled to serve 4 to 6 people for a wonderfully nourishing feast, hitting every note of savory, hearty, and comforting perfection. Servings: 4 to 6 people Prep Time: 20 minutes Cook Time: 2 hours 15 minutes Total Time: 2 hours 35 minutes Full Ingredient List: 2 lbs beef chuck roast, cut into bite-sized cubes 0.25 cup all-purpose flour 1 tsp salt 1 tsp black pepper 2 tbsp olive oil 1 large yellow onion, diced 3 cloves garlic, minced 4 cups beef broth 3 medium Yukon gold potatoes, peeled and cubed 3 medium carrots, sliced 2 tbsp tomato paste 1 tsp dried thyme 0.25 cup fresh parsley, chopped (for garnish) Detailed Instructions: 1. Coat and Sear the Beef: Toss beef with flour, salt, and pepper. Heat olive oil in a large Dutch oven; sear beef in batches until browned. Remove and set aside. 2. Sauté Aromatics: Add diced onion to the pot, cook 4 mins until soft. Stir in minced garlic and tomato paste for 1 minute. 3. Simmer the Stew: Gradually pour in beef broth, scraping up browned bits. Return beef and dried thyme to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour. 4. Add Vegetables: Remove lid, stir in potatoes and carrots. Cover and simmer for another 45-50 minutes until beef and veggies are fork-tender and gravy has thickened. 5. Garnish and Serve: Ladle hot stew into bowls, garnish with parsley, and serve immediately! Chef's Notes by NancyG: - Dredging beef in flour before searing creates a golden crust and thickens the gravy. - Low and slow braising makes the chuck roast melt-in-your-mouth tender. - Adding vegetables halfway through prevents mushiness and lets them soak up flavors. Nutritional Facts (Per Serving): Calories: 460 kcal Total Fat: 20 g Saturated Fat: 7 g Cholesterol: 95 mg Sodium: 850 mg Total Carbohydrates: 34 g Dietary Fiber: 4 g Sugars: 5 g Protein: 38 g #TheRecipeCollector #NancyGCookOn #BeefStew #HeartySupper #ComfortFoodFavorites
Hello, weekend comfort seekers! NancyG here from The Recipe Collector, sharing a deeply comforting, rustic meal that satisfies everyone. This Rustic Slow-Simmered Beef and Root Vegetable Stew is a true triumph of slow-cooked goodness. Just look at that deep pot in the photo, with tender chunks of beef and wholesome root vegetables coated in a rich, velvety gravy! It's perfectly scaled to serve 4 to 6 people for a wonderfully nourishing feast, hitting every note of savory, hearty, and comforting perfection. Servings: 4 to 6 people Prep Time: 20 minutes Cook Time: 2 hours 15 minutes Total Time: 2 hours 35 minutes Full Ingredient List: 2 lbs beef chuck roast, cut into bite-sized cubes 0.25 cup all-purpose flour 1 tsp salt 1 tsp black pepper 2 tbsp olive oil 1 large yellow onion, diced 3 cloves garlic, minced 4 cups beef broth 3 medium Yukon gold potatoes, peeled and cubed 3 medium carrots, sliced 2 tbsp tomato paste 1 tsp dried thyme 0.25 cup fresh parsley, chopped (for garnish) Detailed Instructions: 1. Coat and Sear the Beef: Toss beef with flour, salt, and pepper. Heat olive oil in a large Dutch oven; sear beef in batches until browned. Remove and set aside. 2. Sauté Aromatics: Add diced onion to the pot, cook 4 mins until soft. Stir in minced garlic and tomato paste for 1 minute. 3. Simmer the Stew: Gradually pour in beef broth, scraping up browned bits. Return beef and dried thyme to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour. 4. Add Vegetables: Remove lid, stir in potatoes and carrots. Cover and simmer for another 45-50 minutes until beef and veggies are fork-tender and gravy has thickened. 5. Garnish and Serve: Ladle hot stew into bowls, garnish with parsley, and serve immediately! Chef's Notes by NancyG: - Dredging beef in flour before searing creates a golden crust and thickens the gravy. - Low and slow braising makes the chuck roast melt-in-your-mouth tender. - Adding vegetables halfway through prevents mushiness and lets them soak up flavors. Nutritional Facts (Per Serving): Calories: 460 kcal Total Fat: 20 g Saturated Fat: 7 g Cholesterol: 95 mg Sodium: 850 mg Total Carbohydrates: 34 g Dietary Fiber: 4 g Sugars: 5 g Protein: 38 g #TheRecipeCollector #NancyGCookOn #BeefStew #HeartySupper #ComfortFoodFavorites

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