By Ashley Ferrell
Cut the beef into 1-inch cubes. Peel and dice the carrots and potatoes into 1-inch pieces. Finely chop the onion and mince the garlic.
In a large pot, heat olive oil over medium-high heat. Add the beef and sear until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for 2 minutes until the onion is translucent.
Return the beef to the pot, and add the diced carrots and potatoes. Stir to combine.
Add beef broth, bay leaf, thyme, salt, and pepper. Stir well, then bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour, or until the beef is tender and the vegetables are cooked through.
In the last 10 minutes of cooking, crack eggs one at a time directly into the stew, spacing them evenly. Cover the pot and let the eggs poach in the stew for 8-10 minutes, or until the whites are fully set but the yolks are still slightly runny.
Once cooked, remove the bay leaf from the pot. Serve the stew hot, with an egg in each serving bowl.
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This Dinner Stew Comfort Food recipe is ready in 1 hour 30 minutes and features beef, carrots, potatoes and other delicious ingredients. Contains 450 calories total.
Cut the beef into 1-inch cubes. Peel and dice the carrots and potatoes into 1-inch pieces. Finely chop the onion and mince the garlic.
In a large pot, heat olive oil over medium-high heat. Add the beef and sear until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for 2 minutes until the onion is translucent.
Return the beef to the pot, and add the diced carrots and potatoes. Stir to combine.
Add beef broth, bay leaf, thyme, salt, and pepper. Stir well, then bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour, or until the beef is tender and the vegetables are cooked through.
In the last 10 minutes of cooking, crack eggs one at a time directly into the stew, spacing them evenly. Cover the pot and let the eggs poach in the stew for 8-10 minutes, or until the whites are fully set but the yolks are still slightly runny.
Once cooked, remove the bay leaf from the pot. Serve the stew hot, with an egg in each serving bowl.
Calories per Serving: 450
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