Description
This hearty Beef Stew with Carrots and Potatoes is a classic comfort dish made by slow-cooking tender chuck beef with aromatic vegetables, rich red wine, and savory seasonings. Perfectly seared beef is simmered in a flavorful broth with potatoes and carrots until meltingly tender, then topped with fresh parsley and served alongside crusty baguette for a satisfying meal.
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 potatoes, chopped into 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
Herbs and Garnish
- 2 bay leaves
- Few sprigs of fresh thyme
- Fresh parsley for topping
Serving
- Baguette, for serving
Instructions
- Prepare the Beef: Cut the chuck beef into roughly 1-inch cubes and trim off any obvious fat, leaving most for flavor. Place the beef in a bowl and season with flour, salt, pepper, garlic powder, and onion powder. Toss until all pieces are evenly coated.
- Prep Vegetables: Dice the yellow onion and celery sticks, and mince the garlic cloves. Set aside.
- Preheat Oven: Set your oven to 320°F (160°C) to prepare for braising the stew.
- Sear the Beef: Heat a Dutch oven over medium-high heat with enough oil to coat the bottom. Add the beef cubes in batches to avoid overcrowding. Let the beef develop a golden crust without stirring before flipping to sear both sides evenly. Remove the beef and set aside.
- Sauté Aromatics: In the same Dutch oven, add the diced onion, celery, and minced garlic. Sauté for a few minutes until softened and fragrant.
- Add Tomato Paste and Beef Base: Stir in the tomato paste and beef base, cooking for a couple of minutes to deepen the flavors. Then pour in the red wine to deglaze the pot, scraping up the browned bits. Bring to a simmer and cook off the alcohol, mixing well.
- Add Broth and Herbs: Add the beef broth, seared beef back into the pot, Worcestershire sauce, bay leaves, and thyme sprigs. Stir everything together, cover the Dutch oven, and place it on the lower rack of the preheated oven. Let it cook for 1.5 hours to tenderize the beef.
- Incorporate Vegetables: After 1.5 hours, add the chopped potatoes and carrots to the stew. Stir well to combine. Return the covered pot to the oven and continue cooking for another hour until the vegetables are tender and flavors meld.
- Finish and Serve: Remove the Dutch oven from the oven. Discard bay leaves and thyme stems. Taste the stew and adjust seasoning with additional salt or pepper if needed. Serve hot topped with fresh parsley and accompanied by warm slices of baguette.
Notes
- You can add other vegetables such as peas or mushrooms for varied texture and flavor.
- Alternative serving options include pairing the stew with rice, noodles, or cheesy bread.
- This recipe serves approximately 4 people.
- Prep time is about 30 minutes, with 2 hours 30 minutes cooking time, totaling 3 hours.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
