Ingredients
• 1 tbsp olive oil
• 1½ lbs (680g) stewing beef (chuck roast), cut into 1″ cubes
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 6 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 cup green beans, trimmed & cut into 1″ pieces
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried rosemary (crushed)
• 2 bay leaves
• Salt & black pepper to taste
• Optional: 1 tbsp Worcestershire sauce or ½ cup pearl barley (add with broth for extra heartiness)
Instructions
- Heat oil in a large Dutch oven over medium-high. Season beef with salt and pepper; sear in batches until deeply browned. Remove and set aside.
- In same pot, sauté onion, carrots, and celery 5–6 min until softened. Add garlic; cook 30 sec.
- Return beef to pot. Add broth, tomatoes, thyme, rosemary, bay leaves, and Worcestershire (if using). Bring to a simmer.
- Cover and reduce heat to low. Cook gently 1.5–2 hours, until beef is fork-tender.
- Stir in green beans; simmer 10 min. Add peas; cook 5 more min.
- Discard bay leaves. Taste and adjust seasoning—broth deepens as it cooks, so you may need extra salt.
- Serve hot with crusty bread or a sprinkle of fresh parsley.
PREP TIME & NUTRITION (per serving, serves 6):
Prep Time: 20 min | Cook Time: 2 hr 15 min | Total Time: 2 hr 35 min | Servings: 6 | Calories: 380 | Net Carbs: 22g | Fats: 16g | Protein: 36g