If you’ve ever craved a meal that feels like a cozy hug on a chilly day, the Classic Beef Stew with Carrots and Potatoes Recipe is your culinary soulmate. This timeless stew brings together tender chunks of well-marbled beef, sweet carrots, and hearty potatoes, all slow-cooked in a rich broth infused with red wine and aromatic herbs. Every spoonful bursts with layers of deep, comforting flavor that make it a perfect weekend project or a special family dinner. It’s vibrant, satisfying, and surprisingly straightforward to prepare, promising a rewarding experience both in the kitchen and at the table.
Ingredients You’ll Need
To create this soul-warming stew, you’ll only need a handful of simple yet essential ingredients. Each one plays a crucial role, contributing to the dish’s rich depth of flavor, comforting texture, and classic color palette.
- 3 pounds boneless beef chuck (well-marbled): This cut’s marbling ensures juicy, tender beef that stands up to long, slow cooking.
- 2 teaspoons salt: Enhances the natural flavors of the beef and vegetables.
- 1 teaspoon freshly ground black pepper: Adds subtle heat and complexity.
- 3 tablespoons olive oil (divided): For browning beef and sautéing aromatics, boosting flavor and texture.
- 2 medium yellow onions, cut into 1-inch chunks: Builds a sweet, savory base.
- 7 cloves garlic, peeled and smashed: Infuses aromatic warmth throughout the stew.
- 2 tablespoons balsamic vinegar: Adds tangy depth and helps deglaze the pot.
- 1½ tablespoons tomato paste: Gives body and a rich umami boost.
- ¼ cup all-purpose flour: Thickens the stew to a perfect, hearty consistency.
- 2 cups dry red wine: Imparts complexity and enhances the beefy flavor.
- 2 cups beef broth: Provides a savory backbone to the liquid.
- 2 cups water: Balances the liquid volume for simmering.
- 1 bay leaf: Adds subtle herbal notes for depth.
- ½ teaspoon dried thyme: Offers an earthy, fragrant lift.
- 1½ teaspoons sugar: Balances acidity and rounds out flavors.
- 4 large carrots, peeled and cut into 1-inch diagonal chunks: Bring sweetness and color.
- 1 pound small white boiling potatoes, cut in half: Absorb flavors and add hearty body.
- Fresh chopped parsley (optional): Brightens the stew with a fresh finish.
How to Make Classic Beef Stew with Carrots and Potatoes Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 325°F (163°C). Position the rack in the lower middle section to ensure your stew cooks evenly and the flavors develop beautifully in that cozy heat.
Step 2: Prepare and Brown the Beef
Pat your beef pieces dry with paper towels—this is key to getting a deep brown crust. Season generously with salt and pepper. Heat a tablespoon of olive oil over medium-high in a heavy pot, then brown the beef in batches for about 5 minutes each. This step locks in flavor and creates those caramelized bits that form the backbone of a truly rich stew.
Step 3: Sauté the Aromatics
After removing the beef, add onions, garlic, and balsamic vinegar to the pot. Stir and cook for about 5 minutes to soften and infuse the oil with their sweet, pungent goodness. Stir in the tomato paste and cook for another minute, letting it meld with the other flavors.
Step 4: Incorporate the Beef and Flour
Return your browned beef (and any collected juices) to the pot. Sprinkle the flour evenly over the meat, stirring for a minute or two so the flour dissolves fully—this will thicken your stew beautifully as it simmers.
Step 5: Add Liquid and Seasonings
Pour in the red wine, beef broth, and water. Toss in the bay leaf, thyme, and sugar. Stir well to loosen any browned bits stuck to the pot bottom—those bits are pure flavor gold. Bring everything to a gentle boil to kickstart the melding of the ingredients.
Step 6: Braise in the Oven
Pop on the lid, transfer the pot to the oven, and let the magic happen for 2 hours. This slow braising softens the beef wonderfully, breaking down the tough fibers for melt-in-your-mouth goodness.
Step 7: Add the Vegetables
Carefully remove the pot and stir in the carrots and potatoes, making sure they nestle well into the rich liquid. Replace the lid and continue cooking for another hour until the veggies are tender and the broth has reduced into a luscious sauce.
Step 8: Final Touches and Serve
Remove the bay leaf, give your stew a taste, and adjust seasoning if needed. For an extra flavor boost, let the stew cool then refrigerate overnight—reheating it serves even deeper, more harmonious flavors. Serve warm, sprinkled with fresh parsley if you like that pop of freshness.
How to Serve Classic Beef Stew with Carrots and Potatoes Recipe
Garnishes
Fresh chopped parsley is a classic and simple garnish that brightens up the rich stew beautifully. For a bit of zing, a small sprinkle of freshly grated horseradish or a dollop of sour cream can add exciting contrasts, too.
Side Dishes
This stew pairs wonderfully with crusty bread or warm dinner rolls, perfect for soaking up the luscious sauce. For a lighter side, a crisp green salad with a tangy vinaigrette balances the rich flavors of the stew perfectly.
Creative Ways to Present
Consider serving the stew in individual rustic bowls topped with a swirl of crème fraîche or thick Greek yogurt. For a hearty twist, spoon the stew over creamy mashed potatoes or buttered egg noodles—either way, it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store your leftover stew in airtight containers in the refrigerator. It keeps well for up to 3 days, making it a perfect make-ahead meal.
Freezing
This Classic Beef Stew with Carrots and Potatoes Recipe freezes beautifully. Portion it into freezer-safe containers, leaving some headspace, and freeze for up to 3 months. Just thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to warm evenly. If the stew seems too thick, add a splash of broth or water to loosen it up without sacrificing flavor or texture.
FAQs
Can I use other cuts of beef instead of chuck?
Chuck is ideal because it’s well-marbled and becomes tender when braised slowly. You could use brisket or short ribs, but avoid leaner cuts as they may end up dry or tough.
Is red wine necessary for this recipe?
Red wine adds wonderful depth and complexity, but if you prefer not to use it, you can substitute with additional beef broth and a splash of balsamic vinegar for acidity.
Can I make this stew on the stovetop instead of the oven?
Yes! After bringing everything to a boil, cover and simmer on low heat for about 3 hours, adding vegetables halfway through. Just watch the liquid levels to prevent it from drying out.
How do I thicken the stew if it’s too thin?
If after cooking the stew is not thick enough, you can simmer it uncovered on the stove to reduce the liquid or stir in a slurry of flour or cornstarch mixed with water to thicken it quickly.
What’s the best way to reheat this stew without drying it out?
Slow reheating on the stovetop over low heat while stirring often prevents the beef from drying out. Adding a little broth or water helps maintain moisture and flavor balance.
Final Thoughts
If you’re looking for a satisfying, foolproof dish that fills your kitchen with tantalizing aromas and fills hearts and bellies alike, give this Classic Beef Stew with Carrots and Potatoes Recipe a try. The slow-braised beef paired with tender veggies and rich, savory broth is a timeless combination that never disappoints. Cozy up with a bowl and a good company—you’ll be glad you did!
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Classic Beef Stew with Carrots and Potatoes Recipe
- Total Time: 4 hours
- Yield: 6 servings 1x
Description
This classic Beef Stew recipe features tender, well-marbled beef chuck slow-braised with aromatic onions, garlic, and a rich blend of red wine and beef broth. Carrots and baby Yukon potatoes add hearty texture, while a touch of balsamic vinegar and tomato paste deepen the savory flavors. Perfectly cooked in the oven until fork-tender and flavorful, this comforting stew is an ideal warming meal for any occasion.
Ingredients
Beef and Seasonings
- 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
Vegetables and Flavorings
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby Yukons), cut in half
- Fresh chopped parsley, for serving (optional)
Liquids and Seasonings
- ¼ cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and position the rack in the lower middle section to ensure even cooking of the stew.
- Prepare and Brown the Beef: Pat the beef dry using paper towels and season evenly with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat until shimmering. Brown the beef in 3 batches, adding an additional tablespoon oil for each batch, turning pieces with tongs for about 5 minutes per batch. Allow the beef to develop a deep brown crust before turning. Transfer browned beef to a large plate and set aside.
- Sauté the Aromatics: Add the onions, garlic, and balsamic vinegar to the pot. Cook while stirring with a wooden spoon for about 5 minutes, scraping up the brown bits from the bottom of the pot. Add tomato paste and cook, stirring, for about 1 minute until well blended.
- Incorporate the Beef and Flour: Return the browned beef and any juices to the pot. Sprinkle the flour over the beef and stir until the flour dissolves, about 1–2 minutes. This helps thicken the stew as it cooks.
- Add Liquid and Seasonings: Add the red wine, beef broth, water, bay leaf, thyme, and sugar to the pot. Stir with a wooden spoon to loosen any stuck bits on the bottom and combine the ingredients. Bring the mixture to a boil.
- Braise in the Oven: Cover the pot with a tight-fitting lid and transfer to the preheated oven. Let the stew braise for 2 hours, allowing the flavors to develop and the beef to start becoming tender.
- Add the Vegetables: Remove the pot from the oven. Add the carrots and potatoes, ensuring they sink into the liquid. Replace the lid and return the pot to the oven for about 1 hour longer, or until the vegetables are tender, the broth has thickened, and the beef is fork-tender.
- Final Touches and Serve: Remove the pot from the oven. Discard the bay leaf and taste the stew, adjusting seasoning if needed. Serve the stew warm, garnished with fresh chopped parsley if desired. For improved flavor, let cool to room temperature and refrigerate overnight, then reheat before serving.
Notes
- Browning the beef in batches prevents overcrowding and ensures a deep crust develops for better flavor.
- Sautéing onions and garlic with balsamic vinegar enhances the stew’s depth and adds a subtle acidity.
- Letting the stew rest overnight enhances flavor meld before reheating and serving.
- Use a heavy-bottomed Dutch oven for even heat distribution during braising.
- You can substitute baby Yukon potatoes with other small waxy potatoes if preferred.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
