Description
Delicious beef stew with veggies cooked on the stovetop for dinner tonight.
Ingredients
- 1.5 lb of beef chucks
- 1 bag of baby carrots sliced in half
- 8 oz of sliced black olives
- 1 sliced green pepper
- 1 cup of red wine or cooking wine
- 1 16 oz can of diced tomatoes
- 1/2 cup of chicken broth or beef broth
- 1 onion sliced
- 2 tbsp olive oil (Affiliate Link)
- 1 tsp garlic minced
- 1 tsp parsley dried
- 1 tsp thyme dried
- 1 bay leaf
- Salt and pepper
Instructions
- Preheat the Cast Iron Dutch oven (Affiliate Link).
- Add 1 tbsp olive oil (Affiliate Link) and brown the meat. Be sure not to add too many pieces of beef chuck at a time. Turn the pieces over until all the meat sides are brown but not burned.
- Remove the browned beef chuck and transfer it to a plate. Then, add the sliced onion into the excess liquid. Add the cut baby carrots also. Add 1 tbsp of olive oil (Affiliate Link). Cook until reduced - about 5 minutes. Stir often.
- Add the parsley, and minced garlic, and stir while continuing to cook - 5 minutes or less.
- Return the beef chunk to the Dutch oven (Affiliate Link). Stir into the carrots and onions. Add the salt, pepper, and bay leaf.
- Add red wine and simmer for a few minutes to remove the alcohol. Stir in the Dutch oven (Affiliate Link).
- Add the chicken broth (or beef broth) to the Dutch Oven (Affiliate Link).
- Place the diced tomatoes, peppers, black olives, Thyme, Salt, and pepper in the saucepan. Cover and cook for about 40 minutes. Then, cook uncovered for 10 more minutes.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: beef
- Method: stovetop
- Cuisine: american
Nutrition
- Serving Size: 1
- Calories: 326.22 kcal
- Sugar: 7.45 g
- Sodium: 949.7 mg
- Fat: 14.63 g
- Saturated Fat: 3.56 g
- Trans Fat: 0.28 g
- Carbohydrates: 16.98 g
- Fiber: 5.89 g
- Protein: 27.04 g
- Cholesterol: 72.04 mg