Ingredients

• beef chuck - 1 pound, cubed
• olive oil - 2 tablespoons
• onion - 1 large, chopped
• garlic - 3 cloves, minced
• carrots - 3 large, sliced
• celery - 2 stalks, chopped
• potatoes - 2 large, diced
• beef broth - 6 cups
• diced tomatoes - 1 can (14.5 ounces)
• bay leaf - 1
• thyme - 1 teaspoon, dried
• salt - to taste
• black pepper - to taste
• parsley - 2 tablespoons, chopped

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides.

2. 2.

   Remove beef and set aside. In the same pot, add onions and garlic, and sauté until onions are translucent.

3. 3.

   Add carrots, celery, and potatoes to the pot. Stir and cook for about 5 minutes.

4. 4.

   Return beef to the pot and pour in beef broth. Add diced tomatoes, bay leaf, and thyme.

5. 5.

   Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour or until beef is tender.

6. 6.

   Season with salt and black pepper to taste. Remove bay leaf before serving.

7. 7.

   Garnish with chopped parsley and serve hot.

Nutritional Facts