Hearty Beef Stew with Carrots and Potatoes Recipe
Hearty and comforting Beef Stew with Carrots and Potatoes, slow-cooked to tender perfection with a rich broth of red wine, tomato paste, and aromatic herbs. This classic stew is a perfect meal for cozy evenings, served with fresh parsley and crusty baguette to soak up all the delicious flavors.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Beef and Seasonings
- 2.5 lb chuck beef, cut into cubes
- 3 tbsp flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Vegetables and Aromatics
- 1 yellow onion, diced
- 2 celery sticks, chopped
- 8 garlic cloves, minced
- 3–4 medium carrots, peeled and chopped
- 2–3 cups chopped potatoes
Liquids and Flavoring
- 2 tbsp tomato paste
- 1 tbsp beef base
- 1 cup red wine (Merlot)
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- Few sprigs of fresh thyme
To Serve
- Fresh parsley, chopped (for topping)
- Baguette (for serving)
Instructions
- Prepare the Beef: Pat the chuck beef cubes dry, then season them evenly with salt, pepper, garlic powder, and onion powder. Dredge the beef cubes in flour until well coated to help develop a flavorful crust during browning.
- Sear the Beef: In a large heavy-bottomed pot or Dutch oven over medium-high heat, add a small amount of oil and sear the floured beef cubes in batches until browned on all sides. Remove the browned beef and set aside.
- Sauté Aromatics: In the same pot, add diced yellow onion, chopped celery, and minced garlic. Cook until softened and fragrant, about 5 minutes, scraping up any browned bits from the bottom of the pot to enhance flavor.
- Add Tomato Paste and Beef Base: Stir in the tomato paste and beef base, cooking for a couple of minutes to deepen flavor and remove any raw tomato taste.
- Deglaze with Wine: Pour in the red wine (Merlot) to deglaze the pot. Scrape the bottom to release all browned bits. Let the wine reduce slightly for 3-5 minutes.
- Add Broth and Seasonings: Return the seared beef to the pot and add 4 cups of beef broth, Worcestershire sauce, bay leaves, and sprigs of fresh thyme. Bring to a boil, then reduce heat to low and cover.
- Simmer the Stew: Let the stew gently simmer for about 1.5 to 2 hours, or until the beef is tender, stirring occasionally and skimming any excess fat or foam.
- Add Vegetables: Add the chopped carrots and potatoes to the pot. Continue simmering covered for an additional 30-40 minutes until the vegetables are tender and flavors have melded.
- Finish and Serve: Remove the bay leaves and thyme sprigs. Adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve hot alongside slices of crusty baguette for dipping.
Notes
- For richer flavor, use a good quality red wine like Merlot or Cabernet Sauvignon.
- Dredging beef in flour helps thicken the stew naturally as it cooks.
- Adjust the thickness of the stew by adding more broth if it’s too thick or simmer longer uncovered if too thin.
- Leftover stew tastes even better the next day after flavors meld overnight.
- For a gluten-free version, substitute the flour with cornstarch or a gluten-free flour blend.
- Use fresh herbs if possible; dried can be substituted but reduce quantity as dried herbs are more concentrated.
Keywords: beef stew, hearty stew, chuck beef recipe, comfort food, red wine stew, carrots and potatoes stew