Description
This hearty Classic Beef Stew with Carrots and Potatoes is the ultimate comfort food! Made with tender beef chuck, rich red wine, and a medley of vegetables, it’s a cozy, timeless dish perfect for chilly nights or family dinners.
Ingredients
Units
Scale
Meat:
- 3 lbs beef chuck (cut into 1.5-inch cubes)
Produce:
- 3 large carrots (peeled and chopped)
- 1 lb yellow potatoes (cut into chunks)
- 1 large white onion (diced)
- 1 stalk celery (chopped)
- 1 green bell pepper (chopped)
- 5 garlic cloves (minced)
- 2 bay leaves
Canned Goods:
- 2 cups beef stock
- 3 tbsp tomato paste
Condiments:
- 1 tbsp Worcestershire sauce
Baking & Spices:
- 1/4 cup flour (for dredging)
- 1 tbsp Italian seasoning
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
Oils & Vinegars:
- 4 tbsp olive oil
Beer, Wine & Liquor:
- 2 cups red wine
Instructions
- Prepare the Beef:
- Pat the beef cubes dry with paper towels. Season with salt and pepper, then dredge lightly in flour.
- Brown the Beef:
- Heat 2 tbsp of olive oil in a large Dutch oven over medium-high heat.
- Sear the beef in batches until browned on all sides, about 4–5 minutes per batch. Remove and set aside.
- Sauté the Vegetables:
- Add the remaining 2 tbsp olive oil to the pot. Sauté onion, celery, and bell pepper until softened, about 5 minutes.
- Add garlic, tomato paste, Italian seasoning, paprika, and bay leaves. Cook for 1–2 minutes until fragrant.
- Deglaze the Pot:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
- Simmer the Stew:
- Return the beef to the pot. Add beef stock and Worcestershire sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
- Add Vegetables:
- Stir in the carrots and potatoes. Continue simmering uncovered for 45–60 minutes, or until the beef and vegetables are tender, and the broth is rich and thickened.
- Serve:
- Remove bay leaves before serving. Garnish with fresh parsley if desired, and serve hot with crusty bread or over rice.
Notes
- For a gluten-free option, use gluten-free flour for dredging and a gluten-free beef stock.
- Substitute red wine with additional beef stock if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: American
