Hearty Beef Stew with Potatoes and Carrots
This recipe yields 4-6 servings.
Prep time: 25 minutes
Cook time: 2 hours 30 minutes - 3 hours
Ingredients:
- 2 lbs (approx. 900g) stewing beef (chuck roast, beef round), cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1.5 cups (360ml) dry red wine (like Cabernet Sauvignon or Pinot Noir, optional but recommended)
- 3 cups (720ml) beef broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1.5 lbs (approx. 3-4 medium) Yukon Gold or russet potatoes, peeled and cut into 1.5-inch chunks
- 3 medium carrots, peeled and cut into 1-inch chunks
Fresh parsley or thyme, chopped (for garnish)
Instructions:
1. Prepare Beef: Pat the beef cubes very dry with paper towels. Season generously with salt and black pepper.
2. Sear Beef: Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef until well browned on all sides. This creates a flavorful crust. Remove seared beef to a plate and set aside.
3. Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tbsp olive oil (if needed). Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Thicken & Build Flavor: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Sprinkle the flour over the vegetables and cook for another 2 minutes, stirring, to create a roux.
5. Deglaze (if using wine): Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 3-5 minutes until the wine has reduced slightly.
6 .Add Liquids & Seasonings: Return the seared beef to the pot. Stir in the beef broth, dried thyme, bay leaf, and Worcestershire sauce. Bring the stew to a gentle simmer.
7. Slow Simmer: Reduce the heat to low, cover the pot tightly, and simmer for 1 hour 30 minutes to 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
8. Add Vegetables: After the beef has tenderized, add the potato chunks and carrot chunks to the pot. Increase heat slightly to bring back to a simmer, then reduce heat, cover, and continue to cook for another 30-45 minutes, or until the potatoes and carrots are tender.
9. Final Adjustments: Remove the bay leaf. Taste the stew and adjust seasoning with more salt and pepper if needed. The sauce should be thick; if it's too thin, you can simmer it uncovered for a bit longer, or if too thick, add a splash more broth or water.
10. Serve: Ladle the hot stew into bowls. Garnish generously with fresh chopped parsley or thyme. Serve immediately. This stew is excellent on its own or with crusty bread.