Description
Hearty and comforting Beef Stew with Carrots and Potatoes features tender chunks of chuck beef slow-cooked with aromatic vegetables, red wine, and beef broth. This classic dish is perfect for a cozy meal, enriched with fresh herbs and served with crusty baguette to soak up the flavorful sauce.
Ingredients
Scale
Beef and Seasoning
- 2.5 lb chuck beef, cut into 1-inch cubes
- 3 tbsp flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Vegetables and Aromatics
- 1 yellow onion, diced
- 2 celery sticks, diced
- 8 garlic cloves, minced
- 2–3 cups chopped potatoes (about 1-inch pieces)
- 3–4 medium carrots, sliced on an angle about ½ inch thick
Liquids and Flavorings
- 2 tbsp tomato paste
- 1 tbsp beef base
- 1 cup red wine (Merlot)
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
Herbs and Garnish
- 2 bay leaves
- Few sprigs of fresh thyme
- Fresh parsley, chopped (for topping)
For Serving
- Baguette, warmed
- Oil for searing (vegetable or canola oil)
Instructions
- Prepare Beef: Cut chuck beef into 1-inch cubes, trim excess fat but keep some for flavor. In a bowl, season beef with flour, salt, pepper, garlic powder, and onion powder. Toss to coat evenly.
- Prep Vegetables: Dice onion and celery. Mince garlic cloves finely.
- Preheat Oven: Set oven temperature to 320°F (160°C).
- Sear Beef: Heat a Dutch oven over medium-high heat with enough oil to cover the bottom. Add beef in batches, avoiding overcrowding. Do not stir; let each side sear until golden brown (about 3-4 minutes per side). Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, celery, and garlic. Cook for a few minutes until softened and fragrant.
- Add Tomato Paste and Beef Base: Stir in tomato paste and beef base. Cook for 2 minutes to deepen flavors.
- Deglaze with Wine: Pour in red wine to deglaze the pot, scraping the browned bits from the bottom. Simmer for a few minutes to cook off the alcohol and combine flavors.
- Add Broth and Herbs: Pour in beef broth. Return seared beef to pot. Add Worcestershire sauce, bay leaves, and thyme sprigs. Stir well.
- Braise in Oven: Cover the Dutch oven and place it on the lower rack of the preheated oven. Cook for 1½ hours.
- Add Vegetables: Stir in chopped potatoes and carrots. Adjust quantity based on preference for more vegetables or beef. Return pot to oven, uncovered or partially covered, and cook for an additional 1 hour.
- Final Seasoning and Serve: Remove pot from oven. Taste and adjust seasonings as needed. Remove bay leaves and thyme sprigs. Serve hefty portions topped with fresh parsley and paired with warm baguette slices.
Notes
- You can customize with additional vegetables like peas or mushrooms for extra flavor and texture.
- Serves 4 generously, perfect for hearty family meals.
- Can be accompanied by rice, noodles, or cheesy bread alternative to baguette.
- Allow stew to rest for a few minutes before serving to let flavors meld.
- Leftovers reheat well and often taste better the next day.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 115 mg
