Name: Braised beef with savory spices
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 1 serving
Ingredients: 6 oz beef chuck for stew, cut into 1-inch cubes; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp canola oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp dried thyme; 1/2 tsp smoked paprika; 1 cup beef broth; 4 oz Yukon Gold potato, cut into 1-inch chunks; 1 medium carrot, sliced into coins; 1 1/2 tsp fresh parsley, chopped

Nutrition

Per serving

433 calories

Protein: 45g; 41% of calories
Carbs: 33g; 30% of calories
Fat: 14g; 29% of calories

Instructions

Prep 15 min · Cook 2 hr 10 min

Season the beef cubes with half the salt and half the pepper. Heat oil in a small Dutch oven over medium-high heat. Add the beef and sear for 5 minutes until browned on all sides. Remove the beef and set aside.
Add the onion to the pot and cook for 3 minutes until softened. Stir in the garlic, thyme, and smoked paprika, and cook for 1 minute until fragrant.
Return the beef to the pot and add the beef broth. Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 90 minutes.
Stir in the potatoes and carrots. Season with the remaining salt and pepper. Cover and continue to simmer for 30 minutes until the beef and vegetables are tender. Done when beef is fork-tender and pulls apart easily, 160°F.
Transfer the beef, vegetables, and a spoonful of the braising liquid to a plate. Garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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