Description
This hearty Beef Stew with Carrots and Potatoes features tender chunks of chuck beef, slow-cooked with aromatic vegetables and rich seasonings in a flavorful broth. Perfectly browned and simmered in the oven for hours, this classic comfort dish is finished with fresh parsley and served with crusty baguette for a satisfying meal.
Ingredients
Scale
Beef and Seasonings
- 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
- 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 1/2 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
- 2 bay leaves
- Few sprigs of fresh thyme
To Serve
- Fresh parsley, chopped (for topping)
- Baguette, sliced (for serving)
Instructions
- Prepare the Beef: Cut 2.5 pounds of chuck beef into roughly 1-inch cubes, trimming excess fat but leaving some for flavor. In a bowl, season the beef with flour, salt, pepper, garlic powder, and onion powder, mixing until each piece is coated evenly.
- Prep Vegetables: Dice the yellow onion and celery sticks, and mince the garlic cloves to prepare for sautéing.
- Preheat Oven: Set your oven to 320°F (160°C) to gently cook 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, making sure not to overcrowd the pan. Let the beef develop a golden crust without stirring before flipping to sear the other side. Remove and set aside.
- Sauté Aromatics: In the same pot, add the diced onion, celery, and minced garlic. Sauté until softened and fragrant, about 3-5 minutes.
- Add Tomato Paste and Beef Base: Stir in tomato paste and beef base, cooking for a couple of minutes to deepen the flavors.
- Deglaze with Red Wine: Pour in 1 cup of Merlot red wine to deglaze the pot, scraping up any browned bits. Bring to a simmer and cook off the alcohol for a few minutes.
- Add Broth and Seasonings: Return the seared beef to the pot. Add 4 cups beef broth, Worcestershire sauce, bay leaves, and thyme sprigs. Stir well to combine.
- Braise in Oven: Cover the Dutch oven and place it on the lower rack of the preheated oven. Let the stew cook for 1.5 hours to tenderize the beef.
- Add Vegetables: After 1.5 hours, add the chopped potatoes and sliced carrots. Stir to combine, then return the pot to the oven uncovered for another hour to cook the vegetables through.
- Final Seasoning and Serve: Remove the stew from the oven and taste for seasoning; adjust salt or pepper as desired. Serve hot topped with fresh parsley alongside warm sliced baguette.
Notes
- Additions such as peas or mushrooms can be included to vary the stew.
- This stew can also be served with rice, noodles, or cheesy bread as alternatives to baguette.
- For best flavor, let the stew rest for 10 minutes before serving to allow the flavors to meld.
- Use a Dutch oven or any heavy oven-safe pot with a lid to ensure even cooking and moisture retention.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 110mg
