Description
This hearty Beef Stew with Carrots and Potatoes is a comforting classic perfect for a cozy meal. Tender chunks of chuck beef are seared to develop a rich crust, then slow-cooked in a savory broth with aromatic vegetables, red wine, and herbs, resulting in a deeply flavorful stew. The addition of potatoes and carrots adds a wonderful texture and sweetness, making this dish a satisfying one-pot meal perfect for any season.
Ingredients
Units
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 (cut into 1-inch pieces)
- 3–4 medium carrots, cut on an angle about 1/2 inch thick
Liquids and Flavor Bases
- 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 thyme
- Fresh parsley, for topping
Serving
- Baguette, for serving
Instructions
- Prepare the Beef: Cut the chuck beef into roughly 1-inch cubes, trimming off any obvious fat but leaving most intact for flavor.
- Season the Beef: Place the beef cubes in a bowl and add the flour, salt, pepper, garlic powder, and onion powder. Toss until each piece is evenly coated.
- Prep Vegetables: Dice the onion and celery and mince the garlic cloves to have all ingredients ready.
- Preheat Oven: Set your oven to 320°F (160°C) to prepare for slow cooking the stew.
- Sear the Beef: Heat a Dutch oven over medium-high heat with enough oil to cover the bottom. Add the beef in batches, avoiding overcrowding. Let the beef develop a golden crust on one side without stirring, then flip and sear the other side. Remove and set beef aside.
- Sauté Aromatics: In the same pot, add the diced onion, celery, and minced garlic. Cook for a few minutes until softened and fragrant.
- Add Tomato Paste and Beef Base: Stir in the tomato paste and beef base and cook for a couple of minutes to deepen their flavors. Then, pour in the red wine to deglaze the pot, scraping up browned bits stuck to the bottom. Simmer to cook off alcohol and combine flavors.
- Add Liquids and Herbs: Pour in the beef broth, return the seared beef to the pot, and add Worcestershire sauce, bay leaves, and thyme sprigs. Stir well to combine all ingredients.
- Slow Cook in Oven: Place the Dutch oven on the lower rack of the preheated oven and cook for 1.5 hours to tenderize the beef and develop flavors.
- Add Vegetables and Continue Cooking: After 1.5 hours, add the chopped potatoes and carrots to the stew. Mix thoroughly and return the pot to the oven for another hour, allowing the vegetables to soften and flavors to meld.
- Final Seasoning and Serve: Remove the pot from the oven, taste the stew, and adjust seasoning as needed. Sprinkle fresh parsley on top and serve with warm baguette slices.
Notes
- Feel free to add peas or mushrooms for extra flavor and texture.
- This stew pairs well with sides like rice, noodles, or cheesy bread depending on your preference.
- For a thicker stew, you can mash some of the potatoes into the broth before serving.
- Leftovers taste even better the next day as flavors continue to develop.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 130 mg
