Beef Chowder
Prep
20 mins
Cook
1 hr 30 mins
Servings
6
Difficulty
Medium
A hearty and warming beef chowder loaded with tender chunks of beef, root vegetables, and rich broth, perfect for cold winter evenings.
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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