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Beef Stew Recipe with Carrots & Potatoes

Beef Stew Recipe with Carrots & Potatoes

This classic beef stew recipe is hearty, versatile, and freezer-friendly—a cozy one-pot meal that warms you from the inside out.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine American
Servings 6 servings
Calories 539 kcal

Equipment

  • Dutch oven

Ingredients
  

Beef and Vegetables

  • 3 pounds boneless beef chuck, cut into 1½-inch pieces well-marbled
  • 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
  • 1.5 tablespoons tomato paste
  • 0.25 cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 leaf bay leaf
  • 0.5 teaspoon dried thyme
  • 1.5 teaspoons sugar
  • 4 large carrots, cut into 1-inch chunks peeled, on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • Fresh chopped parsley, for serving optional

Instructions
 

Cooking Instructions

  • Preheat the oven to 325°F (165°C) and set a rack in the lower middle position.
  • Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch.
  • Transfer the meat to a large plate and set aside.
  • Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.
  • Add the tomato paste and cook for a minute more.
  • Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.
  • Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
  • Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
  • Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
  • Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.
  • This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired.

Notes

If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting. Freezer-friendly: prepare the stew as directed, cool to room temperature before refrigerating. It can be stored in the fridge for up to 3 days. To freeze, transfer to an airtight container once cooled. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Nutrition

Serving: 1servingCalories: 539kcalCarbohydrates: 32gProtein: 54gFat: 18gSaturated Fat: 6gCholesterol: 143mgSodium: 1189mgFiber: 4gSugar: 8g
Keyword beef stew, Carrots, Comfort Food, hearty meal, One pot meal, Potatoes
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