Beef Stew Carrots Potatoes (Print Version)
# Ingredients:
→ Main
01 -
2.5 lb chuck beef, cut into 1 inch cubes
02 -
3 tbsp all-purpose flour
03 -
1 tsp salt
04 -
1 tsp pepper
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1 tsp garlic powder
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1 tsp onion powder
07 -
1 yellow onion, diced
08 -
2 celery sticks, diced
09 -
8 garlic cloves, minced
10 -
2 tbsp tomato paste
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1 tbsp beef base
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1 cup red wine (e.g., Merlot)
13 -
4 cups beef broth
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1 tbsp Worcestershire sauce
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2 bay leaves
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Few sprigs of thyme
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2-3 cups potatoes, chopped into 1 inch pieces
18 -
3-4 medium carrots, cut on an angle to 1/2 inch pieces
19 -
Fresh parsley, chopped (for topping)
20 -
Baguette (for serving)
# Instructions:
01 -
Cut the chuck beef into 1-inch cubes, trimming excess fat. Add to a bowl and season with flour, salt, pepper, garlic powder, and onion powder, mixing to coat evenly.
02 -
Preheat the oven to 320°F (160°C).
03 -
Heat oil in a Dutch oven over medium-high heat. Sear the beef in batches without overcrowding, allowing a golden crust to form before flipping. Remove and set aside.
04 -
In the same pot, sauté diced onion, celery, and minced garlic until softened.
05 -
Add the tomato paste and beef base, cooking for 2 minutes. Pour in the red wine to deglaze the pot, simmering to cook off alcohol.
06 -
Return the seared beef to the pot and stir in beef broth, Worcestershire sauce, bay leaves, and thyme. Mix well.
07 -
Place the Dutch oven on the lower oven rack. Bake in the preheated oven for 1.5 hours.
08 -
After 1.5 hours, add the chopped potatoes and carrots to the pot. Stir well, then return to the oven for another hour.
09 -
Remove from the oven. Taste and adjust seasonings as needed. Serve with fresh parsley and a side of warm baguette.
# Notes:
01 -
Consider adding peas, mushrooms, or serving over rice or noodles.