Beef Stew with Carrots and Potatoes Recipe

Beef Stew with Carrots and Potatoes Recipe

How To Make Beef Stew with Carrots and Potatoes

Tender and flavorful sliced beef chuck are cooked with chunky potatoes, carrots, and thick, rich wine sauce, for a mouthwatering beef stew.

Preparation: 20 minutes
Cooking: 3 hours
Total: 3 hours 20 minutes

Serves:

Ingredients

  • 3lbsboneless beef chuck,well-marbled, cut into 1½-inch pieces
  • 2tspsalt
  • 1tspfreshly ground black pepper
  • 3tbspolive oil
  • 2medium yellow onions,cut into 1-inch chunks
  • 7clovesgarlic,peeled and smashed
  • 2tbspbalsamic vinegar
  • tbsptomato paste
  • ¼cupall purpose flour
  • 2cupsdry red wine
  • 2cupsbeef broth
  • 2cupswater
  • 1bay leaf
  • ½tspdried thyme
  • tspsugar
  • 4large carrots,peeled and cut into 1-inch chunks on a diagonal
  • 1lbwhite boiling potatoes,small, cut in half
  • fresh parsley,chopped, for serving, optional

Instructions

  1. Preheat the oven to 325 degrees F and set a rack in the lower middle position.

  2. Pat the beef dry and season with salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.

  3. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add 1 tablespoon more oil for each batch. Transfer the meat to a large plate and set it aside.

  4. Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Add the tomato paste and cook for 1 minute more.

  5. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon for 1 to 2 minutes until the flour is dissolved. Add the wine, beef broth, water, bay leaf, thyme, and sugar.

  6. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

  7. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in the oven for about 1 hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.

  8. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.

  9. Serve the stew warm and enjoy.

Recipe Notes

To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.

Nutrition

  • Calories: 564.17kcal
  • Fat: 18.12g
  • Saturated Fat: 5.56g
  • Trans Fat: 0.57g
  • Monounsaturated Fat: 10.70g
  • Polyunsaturated Fat: 1.56g
  • Carbohydrates: 33.14g
  • Fiber: 4.38g
  • Sugar: 7.78g
  • Protein: 54.29g
  • Cholesterol: 142.88mg
  • Sodium: 1195.62mg
  • Calcium: 101.54mg
  • Potassium: 1727.78mg
  • Iron: 7.22mg
  • Vitamin A: 436.43µg
  • Vitamin C: 31.18mg
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