Looking for a hearty and comforting meal? This Beef Stew with Carrots & Potatoes is the perfect choice! Packed with tender beef, flavorful vegetables, and a rich broth, this dish is not only delicious but also easy to make, making it a great option for weeknight dinners or cozy gatherings with friends and family.
Why You’ll Love This Recipe?
- Rich and savory flavors that will warm you up from the inside out.
- Quick and simple prep time, perfect for busy days or meal prepping for the week.
Ingredient Notes:
- Chuck beef: Adds a hearty and meaty flavor to the stew.
- Flour: Used for dredging the beef and thickening the stew.
- Yellow onion, celery sticks, garlic cloves: Aromatics that enhance the overall flavor.
- Tomato paste, beef base, red wine (Merlot), beef broth, Worcestershire: Create a rich and savory broth.
- Potatoes, carrots: Classic vegetables that add texture and substance to the dish.
- Fresh parsley: Adds a pop of freshness when used as a topping.
- Baguette: Perfect for soaking up every last bit of the delicious broth.
Step-by-Step Instructions:
- Dredge the chuck beef in a mixture of flour, salt, pepper, garlic powder, and onion powder.
- Brown the beef in a Dutch oven with olive oil.
- Add in onions, celery, garlic, tomato paste, beef base, red wine, beef broth, Worcestershire, bay leaves, and thyme.
- Simmer until the beef is tender, then add in potatoes and carrots.
- Cook until the vegetables are soft and the stew has thickened.
- Serve hot with a sprinkle of fresh parsley and crusty baguette on the side.
Helpful Tips:
- For a thicker stew, mix a little extra flour with water and add it during the cooking process.
- Swap out the beef for stew meat or even lamb for a different flavor profile.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- For a deeper flavor, sear the beef in batches to ensure a nice caramelization.
- Use a good quality Merlot for a rich and robust taste.
Serving Suggestions:
Pair this Beef Stew with Carrots & Potatoes with a side of crusty bread, a simple green salad, or a glass of red wine for a complete and satisfying meal.
Storage and Reheating Tips:
To reheat, simply warm the stew on the stovetop over low heat until heated through. Add a splash of beef broth if needed to loosen up the stew.
Frequently Asked Questions:
- Can I make this stew in a slow cooker?
Yes, you can brown the beef and aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours. - Can I freeze this stew?
Yes, this stew freezes well. Just let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. - Can I use different vegetables in this stew?
Feel free to customize the vegetables to your liking. Mushrooms, peas, or parsnips would be great additions. - Can I make this stew ahead of time?
Absolutely! This stew actually tastes better the next day as the flavors have had time to meld together.
Conclusion:
Warm, comforting, and packed with flavor, this Beef Stew with Carrots & Potatoes is a must-try recipe for any occasion. Whether you’re looking for a cozy weeknight dinner or a dish to impress your guests, this stew will not disappoint. Give it a try and let us know how it turns out!
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Beef Stew with Carrots & Potatoes
- Prep Time: 20 mins
- Cook Time: 2 hours
- Total Time: 2 hours 20 mins
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
This hearty beef stew is packed with tender chunks of beef, carrots, and potatoes simmered in a flavorful broth. Perfect for a cozy dinner on a chilly evening.
Ingredients
Main Ingredients:
- 2.5 lb chuck beef
- 3 tbsp flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 yellow onion
- 2 celery sticks
- 8 garlic cloves
- 2 tbsp tomato paste
- 1 tbsp beef base
- 1 cup red wine (Merlot)
- 4 cups beef broth
- 1 tbsp Worcestershire
- 2 bay leaves
- few sprigs of thyme
Vegetables:
- 2–3 cups chopped potatoes
- 3–4 medium carrots
- fresh parsley (for topping)
- baguette (for serving)
Instructions
- Prepare the Beef: Dredge the beef in a mixture of flour, salt, pepper, garlic powder, and onion powder.
- Sear the Beef: Brown the beef in a large pot until golden brown on all sides.
- Add Aromatics: Add onion, celery, and garlic to the pot and cook until softened.
- Deglaze the Pot: Stir in tomato paste, beef base, red wine, and beef broth. Add Worcestershire, bay leaves, and thyme.
- Add Vegetables: Add potatoes and carrots. Simmer until beef and vegetables are tender.
- Serve: Garnish with fresh parsley and serve with a side of baguette.
Notes
- You can customize this stew by adding other vegetables like peas or mushrooms.
- This stew tastes even better the next day as the flavors have more time to meld together.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg