Are you craving a hearty, mouthwatering meal that will transport you to grandma's kitchen with just one bite? Look no further than this classic Beef Stew with Carrots and Potatoes – a culinary masterpiece that promises to turn an ordinary dinner into an extraordinary dining experience! Packed with tender, succulent beef, perfectly cooked vegetables, and a rich, flavor-packed broth, this recipe is about to become your new go-to comfort food that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cubed
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion, slice the carrots, and dice the potatoes into uniform pieces to ensure even cooking. Cube the beef chuck into bite-sized pieces, about 1 to
- 5 inches in size.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the cubed beef chuck in batches, being careful not to overcrowd the pot. Sear the beef on all sides until it develops a nice brown crust, about 5-7 minutes per batch. Remove the browned beef from the pot and set it aside on a plate.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits from the beef, as this will add flavor to your stew.
- Once the onion is ready, add the tomato paste to the pot and stir it in, cooking for an additional 2 minutes to deepen the flavor. This will create a rich base for your stew.
- Return the seared beef to the pot, and pour in the 4 cups of beef broth. Stir to combine all the ingredients. Bring the mixture to a gentle boil.
- After it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 1 hour. This slow cooking will help tenderize the beef and meld the flavors.
- After 1 hour of simmering, add the sliced carrots and diced potatoes to the pot. Season with salt and pepper to taste. Stir gently to combine.
- Cover the pot again and continue to simmer for an additional 30-45 minutes, or until the vegetables are tender and the beef is fork-tender. Stir occasionally to prevent sticking.
- Once cooked, taste and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker stew, you can remove the lid during the last 15 minutes of cooking to allow some of the liquid to evaporate.
- Once done, remove the pot from heat and let it rest for a few minutes. Serve the beef stew hot, garnished with fresh herbs if desired, alongside crusty bread or over a bed of rice for a hearty meal.
Tips
- Choose the Right Cut: Always use beef chuck for stewing. Its marbling ensures tender, flavorful meat that falls apart beautifully.
- Searing is Key: Take time to properly brown the meat. Those caramelized bits create deep, complex flavors that make the stew exceptional.
- Low and Slow is the Secret: Patience is crucial. Slow cooking allows the meat to become incredibly tender and lets the flavors develop fully.
- Don't Rush the Vegetables: Add carrots and potatoes later in the cooking process to prevent them from becoming mushy.
- Enhance the Flavor: Consider adding a splash of red wine or a few sprigs of fresh thyme for an extra flavor dimension.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to make it in advance!
- Thickness Matters: If you prefer a thicker stew, you can mix a tablespoon of flour with some cold water and stir it in during the last 15 minutes of cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 110mg
