Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 medium potatoes, diced
- 1 bell pepper, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups beef broth
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes and sear them until browned on all sides, about 5-7 minutes. Transfer the beef to a plate and set aside.
- In the same pot, add the chopped onion and minced garlic, cooking until the onion is soft and translucent, about 3-4 minutes.
- Return the seared beef to the pot, then add the sliced carrots, diced potatoes, chopped bell pepper, and green beans. Mix well.
- Pour in the diced tomatoes and beef broth. Add the dried thyme, paprika, Worcestershire sauce, salt, and pepper. Toss in the bay leaf and stir to combine.
- Bring the stew to a vigorous boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is fork-tender and the vegetables are cooked through.
- Stir occasionally and add more broth if the stew is too thick.
- Before serving, remove the bay leaf and adjust seasoning as needed. Serve hot.
Notes
- For extra flavor, add a diced jalapeño or red pepper flakes for heat.
- Substitute beef with chicken or turkey for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: South African
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg