Beef Chowder
Prep
20 mins
Cook
1 hr 30 mins
Servings
6
Difficulty
Medium
This beef chowder is my go to recipe when I want something hearty and satisfying without fussing around the kitchen all day. It comes together in just 90 minutes and uses simple, affordable ingredients that you probably already have on hand. The beef chuck becomes incredibly tender as it simmers, and the carrots add natural sweetness along with vitamin A to support your eyesight. There's something so comforting about ladling a big bowl of this thick, chunky chowder on a cool evening, and honestly, it's even better the next day.
Ella x
Ingredients
- 800 gbeef chuck(cut into 2cm cubes)
- 3 tbspolive oil
- 2onions(diced)
- 4carrots(sliced into rounds)
- 5potatoes(diced)
- 3celery(chopped)
- 1200 mlbeef stock
- 2 tbsptomato paste
- 4garlic cloves(minced)
- 2 tspthyme(dried)
- 2bay leaves
- 1 tspsalt
- 1 tspblack pepper
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown the meat in batches for 3-4 minutes per side, setting aside on a plate.
Tip: Don't overcrowd the pot; browning in batches ensures better colour and flavour.
- 2
In the same pot, add diced onions, carrots, and celery. Sauté for 5 minutes until softened, stirring occasionally.
Tip: The browned bits stuck to the pot add depth—scrape them up as you cook the vegetables.
- 3
Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 4
Return the browned beef to the pot along with diced potatoes, beef stock, thyme, and bay leaves. Bring to a boil, then reduce heat to low.
- 5
Simmer uncovered for 75-85 minutes, stirring occasionally, until beef is tender and potatoes are fully cooked.
Tip: The longer cooking time allows the flavours to meld and the beef to become melt-in-your-mouth tender.
- 6
Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves before serving.
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