Beef Stew

Beef Stew with Potatoes and Carrots arrives at the table with a polished simplicity: glossy braised beef, silky potatoes, and sweet, caramelized carrots. This refined stew elevates the classic by concentrating flavors through proper browning and a balanced sauce. For a contrasting slow-cooked approach, see this crockpot garlic butter beef bites with potatoes that shares the same comforting spirit.

Why Make This Recipe

• Effortless Yet Elegant — Slow braising transforms humble ingredients into a dish that feels composed and refined without fuss.
• Minimal Ingredients — A handful of pantry staples become layered with savory depth through technique rather than complexity.
• Impressive Flavor — Browning, deglazing, and a gentle simmer create a glossy sauce that highlights the beef’s richness and the vegetables’ sweetness.

This version is elevated by intentional texture contrasts: a silky sauce clinging to fork-tender beef, potatoes that hold shape, and carrots that have retained a bright, sweet note.

Ingredients

Base

• 2 lb (900 g) beef chuck, cut into 1-inch cubes — pat dry, room temperature for 20 minutes.
• Salt and freshly ground black pepper — season generously.
• 2 tbsp olive oil — enough for a hot pan.

Aromatics & Vegetables

• 1 large onion, finely diced.
• 3 cloves garlic, crushed.
• 3 medium carrots, peeled and cut on the bias into 1/2-inch pieces — keep some larger for texture.
• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks.

Sauce & Seasoning

• 2 tbsp tomato paste.
• 1/2 cup dry red wine (optional) — adds acidity and depth.
• 3 cups beef stock, hot.
• 2 bay leaves.
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves.
• 2 tbsp all-purpose flour (for dredging) or an equal mix with cornstarch if preferred.

Finishing & Topping

• 1 tbsp cold butter, cubed (for mounting the sauce).
• Fresh parsley, finely chopped, for garnish.

Precision notes: use a heavy-bottomed Dutch oven, hot pan for browning, and fresh herbs finely chopped.

How to Make Beef Stew with Potatoes and Carrots:

1. Prepare the beef: pat cubes dry and season with salt and pepper. Lightly dredge in flour, shaking off excess for an even crust. Heat oil in a Dutch oven until shimmering.
2. Mini-tip: work in batches to avoid steam—crowding prevents proper browning.
3. Brown the meat: sear beef until deep mahogany on all sides, about 3–4 minutes per batch. Transfer browned pieces to a plate; the fond (browned bits) is essential for flavor.
4. Sweat the aromatics: lower heat, add a splash more oil if needed, then sauté onion until translucent and edges begin to caramelize. Stir in garlic until fragrant and golden at the edges.
5. Build the sauce: stir in tomato paste and cook 1–2 minutes until it darkens slightly. Deglaze with red wine, scraping the pan to lift the fond—this captures concentrated savory notes.
6. Return beef and add stock: nestle the browned beef back into the pot, pour in hot beef stock to just cover, add bay leaves and thyme. Bring to a brisk simmer, then reduce heat to maintain a gentle, steady simmer.
7. Simmer slowly: cover partially and cook for 1 to 1½ hours until beef is nearly fork-tender. Skim any excess fat or foam for a cleaner sauce.
8. Sensory cue: the stew should smell rich and savory; the beef will give slightly when poked with a fork.
9. Add vegetables: stir in carrots and potatoes, pressing them into the simmering liquid. Cook uncovered for 25–35 minutes until vegetables are tender yet hold their shape.
10. Finish the sauce: remove bay leaves, adjust seasoning. Off the heat, swirl in cold butter to lend gloss and silk to the sauce. Let the stew rest 5 minutes to thicken slightly.
11. Mini-tip: if sauce is too thin, simmer uncovered until it coats the back of a spoon; if too thick, add a splash of stock.

How to Serve Beef Stew with Potatoes and Carrots:

Serve in shallow, warm bowls so the sauce pools elegantly around the beef. Spoon large chunks of meat and vegetables front-and-center, finish with a scatter of finely chopped parsley and a small pat of herb butter for sheen. Offer crusty bread or a silky polenta to catch the sauce. For complementary flavor pairings, consult fruits that pair with carrots.

How to Store Beef Stew with Potatoes and Carrots:

Cool promptly: after serving, cool the stew to near room temperature within two hours. Refrigeration: transfer to an airtight container and refrigerate for up to 3–4 days. Freezing: for longer storage, freeze in portioned, freezer-safe containers for up to 3 months.

Reheating: gently reheat over low heat, adding a splash of stock or water to revive the sauce. Avoid rapid reheating to prevent the meat from tightening; slow warming preserves tenderness and texture.

Tips to Make Beef Stew with Potatoes and Carrots:

• Brown in batches: proper fond development is the foundation of a complex sauce.
• Use hot stock: adding hot liquid prevents the pot from cooling and maintains a steady simmer.
• Taste and adjust late: acidity, salt, and sweetness should be balanced after reduction—add a teaspoon of vinegar or a pinch of sugar if needed.
• Rest before serving: a brief rest lets flavors meld and the sauce thicken to a silkier finish.

Variation (if any):

• Wine-free option: replace red wine with an equal amount of extra stock and a tablespoon of balsamic vinegar for depth.
• Mushroom and pearl onion upgrade: add sautéed cremini mushrooms and blanched pearl onions in the last 15 minutes for a more autumnal profile.
• Elegant presentation: serve on a smear of parsnip purée or on individual shallow casserole dishes for a composed, restaurant-style plate.

FAQs:

How long does this stew take from start to finish?

Expect 2 to 2½ hours including browning, simmering, and finishing—most time is unattended simmering for tender results.

Can I use a different cut of beef?

Yes. Beef chuck is ideal for its marbling; short rib or shin work well too but may require slightly longer braising for maximum tenderness.

Will the potatoes fall apart if I make this ahead?

If making ahead, slightly undercook the potatoes initially and finish reheating with a brief simmer so they hold shape when served.

Conclusion

This Beef Stew with Potatoes and Carrots is a study in restrained luxury: deliberate browning, a glossy reduced sauce, and vegetables that maintain texture create a composed, modern comfort dish. It’s elegant enough for a dinner where presentation matters, yet straightforward for weeknight cooking. If you enjoy exploring regional approaches to braised beef, compare notes with this Mechado Recipe (Filipino Beef Stew) – The Kitchn for a thoughtful contrast in spices and technique. Share your adjustments in the comments and on social; how would you make this dish your own?

Beef Stew with Potatoes and Carrots

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• Author: chef-ava
• Total Time: 110 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

A refined beef stew featuring tender meat, silky potatoes, and caramelized carrots, highlighting the depths of flavor through expert browning and a rich sauce.

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Ingredients

Scale 1x2x3x

• 2 lb (900 g) beef chuck, cut into 1-inch cubes
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, finely diced
• 3 cloves garlic, crushed
• 3 medium carrots, peeled and cut into 1/2-inch pieces
• 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2 tbsp tomato paste
• 1/2 cup dry red wine (optional)
• 3 cups beef stock, hot
• 2 bay leaves
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 2 tbsp all-purpose flour (for dredging)
• 1 tbsp cold butter, cubed (for mounting the sauce)
• Fresh parsley, finely chopped, for garnish

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Instructions

1. Pat the beef cubes dry and season with salt and pepper. Lightly dredge in flour.
2. Heat olive oil in a Dutch oven until shimmering.
3. Sear the beef until deep mahogany on all sides, about 3–4 minutes per batch, then transfer to a plate.
4. Lower heat, add onion and sauté until translucent and caramelized edges begin to develop.
5. Stir in garlic until fragrant and golden at the edges.
6. Add tomato paste and cook for 1–2 minutes until it darkens slightly. Deglaze with red wine, scraping the pan to lift the fond.
7. Return the browned beef to the pot, pour in hot beef stock to just cover, and add bay leaves and thyme. Bring to a simmer and reduce heat.
8. Partially cover and cook for 1 to 1½ hours until beef is nearly fork-tender.
9. Stir in carrots and potatoes, pressing them into the liquid. Cook uncovered for 25–35 minutes until tender yet holding shape.
10. Remove bay leaves, adjust seasoning, and swirl in cold butter off the heat. Let the stew rest for 5 minutes.

Notes

Cool promptly and refrigerate for 3-4 days or freeze for up to 3 months. Reheat gently over low heat.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 40g
• Cholesterol: 100mg