A lighter, brothy stew focused on beef, potatoes, and carrots with onion and garlic for classic flavor.
GBy greentea00000
Servings
3
400 g Beef chuck
2 piece Yukon Gold potatoes
2 piece Carrots
1 piece White onion
4 clove Garlic cloves
1 tbsp Fresh ginger
4 cup Chicken broth
1 tbsp Olive oil
1 tbsp Tomato paste
1 tbsp Soy sauce
2 piece Bay leaves
Salt
Black pepper
2 tbsp Fresh parsley (garnish)
Calories
504 kcal
Protein
41g
Carbs
33g
Fat
24g
Fiber
5g
Sugar
5g
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Prep
1. Cut the beef chuck into roughly 3 cm cubes and pat dry with paper towels. Season generously with salt and black pepper. Dice the white onion, slice the carrots into coins, cube the potatoes into bite-sized pieces, mince the garlic cloves, and finely grate or mince the fresh ginger.
Salt,
Black pepper
Sear & Build Flavor
2. Heat olive oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches if needed, sear the beef cubes for 2–3 minutes per side until deeply browned. Remove the beef and set aside.
400 g Beef chuck,
1 tbsp Olive oil
3. Reduce the heat to medium. Add the diced onion to the same pot and cook for 3–4 minutes until softened. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute, letting it caramelize slightly on the bottom of the pot.
4. Return the seared beef to the pot. Pour in the chicken broth and soy sauce, then add the bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
400 g Beef chuck,
4 cup Chicken broth,
1 tbsp Soy sauce,
2 piece Bay leaves
5. Add the carrots and potatoes to the pot. Continue to simmer uncovered for 20–25 minutes until the vegetables are tender and the beef is fork-tender. Taste and adjust seasoning with salt and black pepper. Remove the bay leaves.
