Beef Stew Recipe with Carrots Potatoes
This Beef Stew recipe features tender beef and hearty vegetables simmered in a rich broth, creating a comforting dish perfect for chilly nights. Enjoy with crusty bread!
Ingredients
- 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 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
- Preheat the oven to 325°F and set a rack in the lower middle position.
- Pat the beef dry and season with salt and pepper. In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the meat in batches, adding oil as needed.
- Remove the meat, add onions, garlic, and balsamic vinegar, and cook for about 5 minutes. Add tomato paste and cook for 1 more minute.
- Return the beef to the pot and sprinkle with flour. Stir until dissolved.
- Add wine, beef broth, water, bay leaf, thyme, and sugar. Bring to a boil, cover, and braise in the oven for 2 hours.
- Add carrots and potatoes, cover, and return to the oven for 1 more hour, or until tender. Discard bay leaf before serving.
- Garnish with fresh parsley if desired.
Notes
This stew is even better when made a day or two ahead and pairs wonderfully with artisan bread or egg noodles. Enjoy!
Make-Ahead/Freezer-Friendly
- Refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator and reheat on the stovetop.
Nutrition Information (per serving)
- Calories: 539
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Sugar: 8g
- Fiber: 4g
- Protein: 54g
- Sodium: 1189mg
- Cholesterol: 143mg