Name: Beef Stew with Potatoes and Carrots
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 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

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.

Ingredients

Scale

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

Pat the beef cubes dry and season with salt and pepper. Lightly dredge in flour.
Heat olive oil in a Dutch oven until shimmering.
Sear the beef until deep mahogany on all sides, about 3–4 minutes per batch, then transfer to a plate.
Lower heat, add onion and sauté until translucent and caramelized edges begin to develop.
Stir in garlic until fragrant and golden at the edges.
Add tomato paste and cook for 1–2 minutes until it darkens slightly. Deglaze with red wine, scraping the pan to lift the fond.
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.
Partially cover and cook for 1 to 1½ hours until beef is nearly fork-tender.
Stir in carrots and potatoes, pressing them into the liquid. Cook uncovered for 25–35 minutes until tender yet holding shape.
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