Beef Stew with Carrots Potatoes (Print-Friendly Version)
Tender beef, carrots, and potatoes slow-cooked in savory wine broth with herbs for comforting richness.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2.5 pounds chuck beef, cut into 1 inch cubes
02 -
3 tablespoons all-purpose flour
03 -
1 teaspoon fine salt
04 -
1 teaspoon freshly ground black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 large yellow onion, diced
08 -
2 celery stalks, diced
09 -
8 garlic cloves, minced
10 -
2 tablespoons tomato paste
11 -
1 tablespoon beef base
12 -
1 cup Merlot red wine
13 -
4 cups beef broth
14 -
1 tablespoon Worcestershire sauce
15 -
2 bay leaves
16 -
3 sprigs fresh thyme
17 -
2 to 3 cups potatoes, chopped into 1 inch pieces
18 -
3 to 4 medium carrots, sliced on an angle into 1/2 inch pieces
→ Garnish and Serving
19 -
Fresh parsley, chopped (for garnish)
20 -
Baguette, sliced (for serving)
# How to Make It:
01 -
Trim excess fat from the chuck beef and cut into 1 inch cubes, leaving some marbling for flavor.
02 -
Place beef cubes in a bowl. Sprinkle with flour, salt, pepper, garlic powder, and onion powder. Toss until evenly coated.
03 -
Dice the yellow onion and celery stalks. Mince the garlic cloves.
04 -
Preheat oven to 320°F (160°C).
05 -
Heat oil in a Dutch oven over medium-high heat. Working in batches, add beef cubes in a single layer. Sear each side without stirring until deeply browned, then set aside.
06 -
Add diced onion, celery, and minced garlic to the pot. Sauté for 3–4 minutes until vegetables are softened.
07 -
Stir in tomato paste and beef base. Cook for 2 minutes, then pour in red wine and deglaze, scraping the fond from the bottom. Simmer until the wine reduces by half.
08 -
Return seared beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme sprigs. Mix thoroughly and bring to a gentle simmer.
09 -
Cover and transfer Dutch oven to the lower rack of the preheated oven. Cook for 1.5 hours.
10 -
Remove from oven. Stir in the chopped potatoes and carrots. Ensure even distribution of ingredients.
11 -
Cover and return to the oven. Bake for an additional 1 hour until beef is fork-tender and vegetables are cooked through.
12 -
Take pot out of the oven. Adjust seasoning to taste. Ladle into bowls, garnish with fresh parsley, and serve alongside slices of baguette.
# Extra Tips:
01 -
Optional additions include peas or mushrooms. For alternative serving, consider pairing with rice, buttered noodles, or cheesy bread.