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Beef Stew with Carrots and Potatoes Recipe

Beef Stew with Carrots and Potatoes Recipe
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★★★★★

4.9 from 12 reviews

A hearty and comforting Beef Stew with tender chunks of chuck beef, flavorful carrots, and potatoes, slow-cooked in a rich red wine and beef broth sauce. This classic dish is perfect for warming up on a cold day and is served best with fresh parsley and crusty baguette.

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
  • 3–4 medium carrots, sliced on an angle about 0.5 inch
  • 2–3 cups potatoes, chopped into 1-inch pieces
  • Fresh parsley, for topping

Liquids and Flavorings

  • 2 tbsp tomato paste
  • 1 tbsp beef base
  • 1 cup red wine (Merlot recommended)
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce

Herbs and Spices

  • 2 bay leaves
  • Few sprigs of fresh thyme

For Serving

  • Baguette or crusty bread

Instructions

  1. Prep the Beef: Cut the chuck beef into approximately 1-inch cubes, trimming off excess fat but leaving some for flavor and moisture during cooking.
  2. Season the Beef: In a bowl, combine the beef with flour, salt, pepper, garlic powder, and onion powder. Toss until each piece is evenly coated.
  3. Prepare Vegetables: Dice the onion and celery, and mince the garlic cloves to have them ready for sautéing.
  4. Preheat Oven: Set your oven to 320°F (160°C) to prepare for slow cooking the stew.
  5. Sear the Beef: Heat a Dutch oven over medium-high heat with enough oil to coat the bottom. Add the beef in batches without overcrowding. Do not stir; let the beef develop a golden crust before turning to sear the other side. Remove and set aside once browned.
  6. Sauté Aromatics: In the same pot, add the diced onion, celery, and minced garlic. Cook for a few minutes until softened and fragrant.
  7. Add Tomato Paste and Beef Base: Stir in the tomato paste and beef base, cooking for a couple of minutes to deepen flavors.
  8. Deglaze with Red Wine: Pour in the red wine to deglaze the pot, scraping up browned bits. Bring to a simmer to cook off the alcohol and blend flavors.
  9. Add Broth and Herbs: Pour in beef broth, return the seared beef to the pot, then add Worcestershire sauce, bay leaves, and thyme. Stir well to combine.
  10. Braise in Oven: Cover the pot and place it on the lower rack of the preheated oven. Cook for 1.5 hours to tenderize the beef.
  11. Add Vegetables: After 1.5 hours, add the chopped potatoes and carrots to the stew. Mix well, cover, and return the pot to the oven for another hour to cook the vegetables through.
  12. Finish and Serve: Remove the stew from the oven, discard bay leaves, taste and adjust seasoning as needed. Serve hot, topped with fresh parsley and accompanied by warm baguette slices.

Notes

  • Do not overcrowd the pan when searing the beef to ensure it browns properly instead of steaming.
  • Using chuck beef is ideal for stew as it becomes tender and flavorful when slow-cooked.
  • Red wine adds depth; Merlot is a great choice but any dry red wine will work.
  • If you prefer a thicker stew, you can mash some of the potatoes after cooking or simmer uncovered for a few extra minutes to reduce liquid.
  • Fresh herbs like thyme can be tied together for easy removal before serving.
  • Adjust salt and pepper towards the end to prevent over-seasoning.

Nutrition

Keywords: beef stew, chuck beef stew, slow-cooked stew, hearty beef stew, winter stew, comfort food

Find it online: https://lucabites.com/beef-stew-with-carrots-and-potatoes-recipe/