Description
This hearty Beef Stew with Carrots & Potatoes is a comforting classic, featuring tender chuck beef slowly simmered with aromatic vegetables and herbs in a rich broth enhanced by red wine and tomato paste. Perfect for a satisfying family meal, served warm with fresh parsley and crusty baguette.
Ingredients
Scale
Beef and Coating
- 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 & Aromatics
- 1 yellow onion, chopped
- 2 celery sticks, chopped
- 8 garlic cloves, minced
- 2–3 cups chopped potatoes
- 3–4 medium carrots, chopped
- fresh parsley, for topping
Liquids & Seasoning
- 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
Serving
- baguette (for serving)
Instructions
- Prepare the beef: Pat the chuck beef cubes dry and toss them in a bowl with flour, salt, pepper, garlic powder, and onion powder until well coated.
- Sear the beef: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add some oil and brown the beef cubes in batches, making sure not to overcrowd the pan. Remove and set aside once browned.
- Sauté aromatics: In the same pot, add chopped onions, celery, and minced garlic. Cook until softened and fragrant, about 5 minutes.
- Add tomato paste and deglaze: Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine (Merlot) to deglaze the pot, scraping up any browned bits from the bottom.
- Add broth and seasonings: Return the browned beef to the pot. Add beef base, beef broth, Worcestershire sauce, bay leaves, and thyme sprigs. Stir well to combine.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for about 1.5 to 2 hours or until the beef is tender.
- Add vegetables: Add the chopped potatoes and carrots to the pot. Continue simmering, covered, for another 30-40 minutes until vegetables are tender.
- Finish and serve: Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper if needed. Serve hot topped with fresh parsley alongside slices of crusty baguette.
Notes
- Use chuck beef for the best balance of tenderness and flavor when slow cooking.
- Red wine enhances depth but can be substituted with more beef broth if preferred.
- For thicker stew, mash some potatoes into the broth or simmer uncovered for a few extra minutes to reduce liquid.
- The stew can be made a day ahead; flavors improve after resting overnight in the fridge.
- Vegetarian option: substitute beef with hearty mushrooms and use vegetable broth.
