Beef with Herb-Roasted Potatoes & Steamed Broccoli Bliss
A comforting and nutritious Beef with Herb-Roasted Potatoes & Steamed Broccoli recipe, perfect for chilly evenings.
Equipment
- - Dutch oven
- - Baking sheet
- Steamer basket
Ingredients
For the Stew
- 2 pounds Beef Chuck Main protein source, substitute with stew meat if unavailable.
- 1 large Onion Enhances depth of flavor; use shallots for a milder taste.
- 3 cloves Garlic Provides aromatic quality; fresh is preferred.
- 4 cups Beef Broth Base for stew; vegetable broth can be used for a lighter option.
- 1 cup Red Wine Adds acidity and depth; omit for a non-alcoholic version.
- 2 tablespoons Tomato Paste Contributes richness and color; crushed tomatoes can work as a substitute.
- 1 tablespoon Worcestershire Sauce Adds umami flavor; soy sauce can be substituted if gluten-free.
- 2 teaspoons Dried Thyme Herby note; substitute with Italian seasoning.
- 2 teaspoons Dried Rosemary Enhances flavor profile; fresh rosemary brings a more vibrant taste.
- 1 teaspoon Paprika Adds smokiness; choose sweet or smoked based on your preference.
- Salt & Pepper Essential seasonings to taste.
For the Herb-Roasted Potatoes
- 2 pounds Potatoes Base for roasted side, Yukon gold or russet work well.
- 3 tablespoons Olive Oil For tossing potatoes; replace with vegetable oil if desired.
- Salt & Pepper Essential for seasoning; adjust to your taste.
For the Steamed Broccoli
- 4 cups Broccoli Floret Adds color and nutrition; can substitute with green beans.
Instructions
Cooking Instructions
- Heat olive oil in a large pot over medium-high heat. Add the beef chuck and brown it on all sides, about 5-7 minutes.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.
- Pour in the red wine to deglaze the pot, scraping up any browned bits. Add the beef broth and tomato paste, stirring well.
- Stir in the Worcestershire sauce, thyme, rosemary, paprika, salt, and pepper.
- Increase the heat to bring the stew to a boil. Reduce to low and let it simmer for about 1.5-2 hours.
- Preheat your oven to 400°F (200°C). Toss potato chunks with olive oil, salt, pepper, and herbs. Spread on a baking sheet and roast until golden brown, about 25-30 minutes.
- In the last 10 minutes of cooking, place broccoli in a steamer basket over boiling water. Steam until bright green, about 5-7 minutes.
- Ladle the beef stew into bowls, top with crispy herb-roasted potatoes, and serve with steamed broccoli.
Notes
Optional: Sprinkle fresh parsley over the potatoes for a pop of color. Uniform cuts for beef ensure even cooking. Don't overcook broccoli for vibrant color and texture.