Beef Stew Recipe with Carrots and Potatoes

Recipe Information

• Preparation Time: 30 Minutes
• Cooking Time: 3 Hours 30 Minutes
• Servings: 6
• Difficulty Level: Intermediate

Ingredients (Cup Measures)

• 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1 bay leaf
• ½ teaspoon dried thyme
• 1½ teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat Oven → Set oven to 325°F and position a rack in the lower middle.
2. Season Beef → Pat beef dry, then season with salt and pepper.
3. Brown Beef →
   1. In a large Dutch oven or heavy soup pot, heat 1 tbsp olive oil over medium-high heat until shimmering.
   2. Brown the meat in 3 batches, about 5 minutes per batch, turning with tongs.
   3. Add 1 tbsp oil for each new batch.
   4. Avoid crowding the pan so a crust forms.
   5. Transfer browned beef to a plate and set aside.
4. Cook aromatics → Add onions, garlic, and balsamic vinegar to the pot. Stir and scrape brown bits from the bottom for about 5 minutes.
5. Add tomato paste → Stir in tomato paste and cook for 1 more minute.
6. Return beef & add flour → Return beef with any juices to the pot, sprinkle with flour, and stir for 1–2 minutes until dissolved.
7. Deglaze & add liquids → Pour in wine, beef broth, and water. Add bay leaf, thyme, and sugar. Stir to loosen any remaining brown bits and bring to a boil.
8. Braise → Cover the pot with a lid and transfer to the oven. Braise for 2 hours.
9. Add vegetables → Remove from oven, add carrots and potatoes, cover, and return to the oven for about 1 hour more, or until vegetables are tender, broth is thickened, and meat is tender.
10. Finish → Remove bay leaf and discard. Taste and adjust seasoning if needed.
11. Serve or store → Serve warm, or let cool to room temperature and refrigerate overnight for improved flavor.
12. Reheat → When ready to serve, reheat covered over medium heat. Garnish with fresh parsley if desired.

Additional Information

Nutrition Facts