Beef with Herb-Roasted Potatoes & Steamed Broccoli Bliss
A comforting stew with tender beef, herb-roasted potatoes, and steamed broccoli, perfect for chilly nights.
Equipment
- - Large pot
- Baking sheet
- - Stirring spoon
Ingredients
For the Stew
- 2 pounds beef chuck chopped into bite-sized pieces
- 1 medium onion diced
- 4 cloves garlic minced
- 4 cups beef broth homemade or low-sodium
- 1 cup red wine or additional beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce or liquid aminos for gluten-free
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika smoked for a twist
- to taste salt
- to taste pepper
For the Potatoes
- 2 pounds potatoes diced
- 3 tablespoons olive oil
- to taste salt
- to taste pepper
For the Broccoli
- 2 cups broccoli florets
- 1 cup water
Instructions
How to Make
- Prepare Ingredients: Chop the beef chuck into bite-sized pieces and dice the potatoes and onions. Mince the garlic.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onions and minced garlic, cooking until they soften and become fragrant, about 3-4 minutes.
- Brown the Meat: Toss in the chopped beef and brown it for a few minutes on all sides.
- Stir in Liquids: Pour in the beef broth and red wine, then mix in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, paprika, salt, and pepper. Stir well.
- Simmer: Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours, or until the beef is tender.
- Roast Potatoes: Toss potatoes with olive oil, salt, pepper, and dried herbs. Spread on a baking sheet and roast at 400°F for about 30-40 minutes, until golden brown.
- Steam Broccoli: Steam the broccoli until vibrant and tender-crisp for the last 10-15 minutes of cooking.
- Serve: Dish up portions of stew with crispy herb-roasted potatoes and steamed broccoli. Enjoy!
Notes
Optional: Top with fresh parsley for an added touch of color and flavor.