Ingredients:
- 2 pounds beef stew meat (chuck or round)
- 2-3 large potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- Heat oil in a large Dutch oven over medium-high heat.
- Brown the beef on all sides, then remove and set aside.
- Add onion and garlic and cook until the onion is translucent.
- Add potatoes and cook for 5 minutes, stirring occasionally.
- Add beef broth, wine (if using), and thyme. Stir to combine.
- Return the beef to the pot and bring to a boil.
- Cover and transfer to the oven. Braise for 2-3 hours or until the beef is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs (if desired).
Tips and Variations:
- Use other beef cuts, like short ribs or brisket, for a different flavor profile.
- Add other vegetables, like carrots or parsnips, for added flavor and nutrition.
- Use chicken or vegetable broth for a lighter flavor.
- Serve with crusty bread or over-mashed potatoes for a comforting meal.
Nutrition Information (per serving):
- Calories: 500
- Protein: 35g
- Fat: 25g
- Carbohydrates: 30g
- Sodium: 400mg