Ingredients
Scale
- 1 lb beef chuck roast
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 2 medium Yukon Gold potatoes, cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes in juice
- 1 tsp Italian seasoning
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping all vegetables into bite-sized pieces.
- In a large pot over medium-high heat, add a splash of oil and sear the beef until browned on all sides (about 4-5 minutes per side).
- Stir in the diced onion and minced garlic until translucent (approximately 3 minutes).
- Add the chopped carrots, celery, potatoes, and canned tomatoes; cook for about 5 minutes.
- Pour in the beef broth along with bay leaves and Italian seasoning. Bring to a boil, then reduce heat and simmer for one hour or until the beef is tender.
- Taste and adjust salt and pepper before serving hot.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg