Description
This hearty and soul-warming stew features tender chunks of beef slow-cooked to perfection with a rich blend of earthy mushrooms. It is a comforting, one-pot meal that builds depth through simple aromatics like garlic and thyme. Designed to be hands-off once in the oven, this recipe delivers meltingly tender meat in a savory broth, making it the perfect choice for cozy evenings with family.
Ingredients
3 tablespoons olive oil
3.5 pounds chuck roast, cut into 2-inch chunks
2 teaspoons salt
1 teaspoon black pepper
1 pound mixed mushrooms, sliced
2 large yellow onions, chopped
6 garlic cloves, minced
2 dried bay leaves
2 tablespoons fresh thyme
2 tablespoons fresh parsley, chopped
4 cups beef broth (halal certified)
2 tablespoons tomato paste
3 large carrots, peeled and chopped
Instructions
Preheat your oven to 325°F (165°C).
Heat olive oil in a large heavy-duty pot or Dutch oven over medium-high heat.
Season beef chunks with salt and pepper, then sear in batches until browned on all sides; remove and set aside.
In the same pot, add the mushrooms and onions, sautéing until softened and browned.
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Return the beef to the pot and pour in the beef broth, ensuring the meat is mostly submerged.
Add the bay leaves, fresh thyme, and carrots.
Cover the pot with a tight-fitting lid and transfer to the oven.
Braise for 2.5 to 3 hours, or until the beef is fork-tender.
Remove bay leaves, garnish with fresh parsley, and serve warm.
Notes
Leftovers store beautifully in an airtight container for up to 3 days and often taste even better the next day. Ensure your beef broth is certified halal or homemade without alcohol.
- Prep Time: 20
- Cook Time: 180
- Category: Dinner
- Method: Braising
- Cuisine: Rustic Farmhouse
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 140mg