Description
A hearty and comforting Beef And Potato Quick Cooking Skillet Stew made with tender beef chuck, soft potatoes, sweet carrots, and a rich savory broth. A one pan meal that delivers deep flavor in under an hour.
Ingredients
Scale
- 1 1/2 pounds beef chuck pieces, cut into bite sized cubes
- 3 medium russet potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet over medium high heat.
- Season beef cubes with salt and black pepper.
- Add olive oil to the skillet and sear beef in batches for 3 to 4 minutes per side until browned. Remove and set aside.
- In the same skillet, add diced onion and sliced carrots. Cook for 3 to 4 minutes until slightly softened.
- Stir in minced garlic and tomato paste and cook for 1 minute.
- Return beef to the skillet. Add cubed potatoes, beef broth, dried thyme, and bay leaf.
- Bring to a gentle simmer, cover, and cook for 25 to 30 minutes until beef is tender and potatoes are soft.
- Remove bay leaf, taste, and adjust seasoning if needed. Serve warm.
Notes
- Brown the beef well for deeper flavor.
- Simmer gently rather than boiling to keep the beef tender.
- If the stew thickens too much, add a splash of broth when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg