Cozy Beef Stew with Potatoes and Carrots
Cozy beef stew with potatoes and carrots is a hands-off, simmering dinner with tender beef, soft potatoes, and sweet carrots in a rich, spoon-coating gravy.
Equipment
- Heavy Dutch oven (5–6 qt / 4.5–5.5 L) with lid
- Oven (optional, for braising)
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cup
- Wooden spoon
- Paper towels
Ingredients
- 700 g beef chuck well-marbled; cut into 3 cm / 1 1/4 in chunks
- 1 1/4 tsp fine sea salt divided, plus more to taste
- 3/4 tsp freshly ground black pepper divided
- 2 tbsp neutral oil canola, vegetable, or light olive oil
- 1 medium yellow onion chopped (about 150 g)
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 120 ml dry red wine or extra beef broth
- 480 ml low-sodium beef broth
- 240 ml water
- 1 tsp Worcestershire sauce optional
- 1 tsp sugar optional
- 1 bay leaf
- 1 tsp dried thyme or 2–3 sprigs fresh thyme
- 2 medium carrots peeled and cut into 2 cm / 3/4 in chunks on the diagonal (about 200 g)
- 350 g waxy or all-purpose potatoes Yukon gold or red; cut into 3 cm / 1 1/4 in chunks
- 1 stalk celery sliced (optional; about 60 g)
- 1–2 tbsp fresh parsley chopped, to finish (optional)
- additional salt and pepper to taste
Instructions
- Season and dry the beef. Pat the beef chunks dry with paper towels so they brown instead of steaming. Toss with 1 tsp salt and 1/2 tsp black pepper.
- Brown the meat in batches. Heat 1 tbsp oil in a heavy Dutch oven over medium-high heat until shimmering. Add about a third of the beef in a single layer and sear until deeply browned on at least two sides, about 6–8 minutes per batch. Transfer browned beef to a bowl and repeat with remaining oil and meat.
- Soften the aromatics. Lower heat to medium. Add chopped onion (and celery if using) with a pinch of salt and cook, stirring and scraping up browned bits, until onion is translucent and lightly golden, 5–7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Cook the tomato paste. Add tomato paste and stir to coat onions. Cook 1–2 minutes, stirring frequently, until the paste darkens slightly.
- Build a quick roux. Sprinkle flour over the vegetables and stir well. Cook 1–2 minutes, scraping the bottom, until no dry flour remains and the mixture looks thick and pasty.
- Deglaze with wine and add liquids. Pour in red wine (or extra broth), stirring and scraping as it bubbles. Simmer about 2 minutes to reduce slightly. Stir in beef broth, water, Worcestershire (if using), sugar, bay leaf, and thyme.
- Return the beef and bring to a simmer. Add browned beef and any accumulated juices back to the pot. Bring to a gentle simmer over medium heat (small bubbles, not a rolling boil).
- Slow-cook the beef until almost tender. Cover with a tight-fitting lid. Either move to a preheated 160–170°C / 325°F oven or keep on the stovetop over low heat. Cook 60–75 minutes, checking once or twice to ensure it stays at a gentle simmer.
- Add the carrots and potatoes. Stir in carrots and potatoes. Cover again and continue cooking until vegetables and beef are fully tender, another 35–45 minutes.
- Adjust thickness and seasoning. Remove bay leaf. If too thin, uncover and simmer 5–10 minutes to reduce; if too thick, add a splash of hot water or broth. Taste and season with remaining 1/4 tsp salt and 1/4 tsp pepper, adding more as needed.
- Finish with herbs and rest. Stir in chopped parsley (if using). Rest off heat, covered, for at least 10 minutes.
- Serve. Ladle into warm bowls and garnish with extra parsley or pepper if desired. Serve with crusty bread, noodles, or rice.
Nutrition
Calories: 520kcalCarbohydrates: 38gProtein: 40gFat: 22gSaturated Fat: 6gCholesterol: 120mgSodium: 780mgPotassium: 1250mgFiber: 5gSugar: 7gVitamin A: 8500IUVitamin C: 18mgCalcium: 80mgIron: 6.5mg
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