Ingredients
Scale
- Beef:
- 1 ½ lbs chuck roast or round roast, trimmed and cubed
- Vegetables:
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 medium potatoes, cubed
- 1 cup frozen green beans or fresh green beans, trimmed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes, with juice
- Broth and Seasoning:
- 6 cups beef broth (homemade or store-bought)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- Optional Flavor Boosters:
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
Instructions
- Prepare the Beef:
- Heat a large pot or Dutch oven over medium-high heat. Add a tablespoon of oil.
- Brown the beef cubes on all sides. Remove from the pot and set aside.
- Cook Aromatics:
- In the same pot, sauté onions, carrots, and celery until softened (about 5 minutes).
- Add garlic and cook for an additional minute.
- Deglaze and Simmer:
- Stir in tomato paste and cook for 1 minute. Deglaze the pot with a splash of beef broth, scraping up any browned bits.
- Combine Ingredients:
- Return beef to the pot. Add potatoes, tomatoes (with juice), Worcestershire sauce, thyme, bay leaves, and remaining broth. Bring to a boil.
- Simmer Until Tender:
- Lower the heat to a simmer. Cover and cook for 45 minutes to 1 hour, or until the beef is tender and the flavors meld.
- Add Final Veggies:
- Stir in green beans and corn. Simmer for another 10-15 minutes until vegetables are tender. Remove bay leaves.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze portions for up to 3 months. Reheat on the stove or in the microwave until warmed through.