This hearty beef stew is a cozy meal filled with tender beef, sweet carrots, and chunky potatoes. It’s like a warm hug in a bowl on a chilly day!
I love how it fills my kitchen with a yummy aroma while it cooks. Plus, it’s so easy! Just toss everything in the pot, and let it simmer. Perfect for leftovers too!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender with slow cooking. If you can’t find chuck, you can use brisket or round, but keep in mind that they might require a bit longer cooking time.
Vegetable Oil: I prefer using vegetable oil for browning the meat as it has a high smoke point. You could also use olive oil, but it can burn quicker, so watch the heat!
Red Wine: This adds depth to the flavor. If you prefer not to use alcohol, substitute with extra beef broth or grape juice for a similar taste without the buzz.
Yukon Gold Potatoes: These potatoes are creamy and hold their shape well in stew. You can swap them for Russet potatoes, but they might break down more and make the stew thicker.
Tomato Paste: It gives a nice richness to the stew. In a pinch, you could use fresh tomatoes or crushed tomatoes instead.
How Can I Ensure My Beef is Tender in Stew?
The key to tender beef in stew is low and slow cooking. Here’s how to do it right:
- Start by browning the beef cubes well. This caramelization adds flavor.
- Cook the stew at a low simmer. High heat can toughen the meat. Keep the pot covered to trap moisture.
- Give it time! Aim for at least 1.5 to 2 hours of simmering before adding vegetables.
With these tips, you’ll have tender beef that nearly falls apart in your mouth! Don’t rush the process and enjoy the lovely aromas as you wait.
Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 medium Yukon Gold potatoes, quartered
- 2 tbsp all-purpose flour
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This beef stew takes about 15 minutes of prep time and 2 to 2.5 hours of cooking time in total. You’ll spend a bit of time browning the beef and sautéing the vegetables, then just let it all simmer together until that delicious aroma fills your kitchen!
Step-by-Step Instructions:
1. Season the Beef:
Start by seasoning your beef cubes with salt and pepper. This will enhance the meat’s flavor as it cooks. Make sure to mix it well so every cube is nicely coated.
2. Brown the Beef:
In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the beef cubes in batches, being careful not to overcrowd the pot. Brown the beef on all sides, which should take about 5-7 minutes. Once browned, transfer the beef to a plate and set aside.
3. Sauté the Vegetables:
In the same pot, add the remaining tablespoon of oil if needed. Sauté the diced onion for about 5 minutes, or until it turns translucent. Add the minced garlic and cook for another minute until it’s fragrant.
4. Build Flavor:
Stir in the tomato paste and let it cook for 1-2 minutes. This helps to deepen the flavor profile of your stew.
5. Mix in the Flour:
Sprinkle the flour over the onion mixture and mix well. Cook for an additional minute to remove any raw flour taste, stirring continuously.
6. Add Liquids:
Gradually pour in the beef broth and red wine (if using). Stir constantly until the mixture slightly thickens. This will create a rich base for your stew.
7. Combine Everything:
Return the browned beef to the pot, and add dried thyme and bay leaves. Bring everything to a gentle simmer.
8. Slow Cook:
Cover the pot and reduce the heat to low. Let your stew simmer gently for about 1.5 to 2 hours, until the beef is tender and flavorful.
9. Add Vegetables:
Once the beef is tender, add the chunks of carrots and quartered potatoes to the pot. Continue to simmer uncovered for another 30-40 minutes. This is when your kitchen will smell amazing!
10. Final Touches:
Remove the bay leaves and taste the stew. Adjust seasoning with more salt and pepper if needed.
11. Serve and Enjoy:
Serve the hot stew in bowls, garnished with chopped fresh parsley. Pair it with some crusty bread for a perfect meal!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its tenderness, you can use brisket or round as alternatives. Just keep in mind that cooking times may vary slightly based on the cut you choose.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Beef Stew?
Yes! This stew freezes very well. Let it cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Use Instead of Red Wine?
If you prefer not to use wine, you can substitute it with extra beef broth or add a splash of balsamic vinegar for a similar depth of flavor. Just adjust the saltiness if you’re using broth with added sodium.
