Beef and Vegetable Stew

This hearty Beef and Vegetable Stew is a comforting American classic, featuring tender chunks of beef simmered with fresh vegetables in a savory broth. Perfect for a cozy dinner, it combines rich flavors while adhering to kosher dietary laws.

Ingredients

• Beef chuck, diced - 250 grams
• Carrots, sliced - 1 medium (about 70 grams)
• Potato, diced - 1 medium (about 150 grams)
• Onion, chopped - 1 medium (about 100 grams)
• Celery, chopped - 1 stalk (about 50 grams)
• Garlic, minced - 2 cloves
• Beef broth - 500 ml
• Olive oil - 1 tablespoon
• Dried thyme - 1 teaspoon
• Bay leaf - 1
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Fresh parsley, chopped - 2 tablespoons (for garnish)

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced beef and brown on all sides, about 5-7 minutes.
3. Stir in the chopped onion, garlic, and celery, cooking until the onion is translucent, about 3-4 minutes.
4. Add the sliced carrots and diced potato, stirring to combine.
5. Pour in the beef broth and add the dried thyme, bay leaf, salt, and black pepper.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. Simmer for about 60 minutes, or until the beef is tender.
8. Remove the bay leaf and adjust seasoning if necessary.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich source of protein for muscle repair and growth.
• Contains a variety of vegetables providing essential vitamins and minerals.

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