Homemade Beef Stew with Carrots & Potatoes
ID: 3f1a0de9...
A classic, comforting beef stew featuring meltingly tender beef chuck cooked in a rich, savory red wine and balsamic vinegar reduction. Hearty root vegetables like carrots, celery, and Yukon Gold potatoes are braised together in one pot to create a deep, flavorful meal perfect for cold weather.
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🍳 Cooking Flow
Chop the beef chuck and prep the carrots, celery, onions, and potatoes. → Sear the seasoned beef in batches in a hot Dutch oven with olive oil, then set aside. → Sauté the chopped vegetables and aromatics, then deglaze the pan with balsamic vinegar. → Thicken with tomato paste and flour, then stir in the beef stock, red wine, and soy sauce. → Return the beef to the pot, add potatoes, bring to a simmer, cover, and bake at 350°F (175°C) for 75-90 minutes.
Cooking Steps
Brief Cooking Order
Chop the beef chuck and prep the carrots, celery, onions, and potatoes. → Sear the seasoned beef in batches in a hot Dutch oven with olive oil, then set aside. → Sauté the chopped vegetables and aromatics, then deglaze the pan with balsamic vinegar. → Thicken with tomato paste and flour, then stir in the beef stock, red wine, and soy sauce. → Return the beef to the pot, add potatoes, bring to a simmer, cover, and bake at 350°F (175°C) for 75-90 minutes.
Introduction
A classic, comforting beef stew featuring meltingly tender beef chuck cooked in a rich, savory red wine and balsamic vinegar reduction. Hearty root vegetables like carrots, celery, and Yukon Gold potatoes are braised together in one pot to create a deep, flavorful meal perfect for cold weather.
Step 1
Prepare the vegetables: Peel and cut carrots into 3/4-inch pieces. Cut celery into 1/2-inch pieces. Trim the ends of the red onion, peel, and cut into 1-inch chunks. Cut baby Yukon Gold potatoes in half.
Step 2
Prepare the beef: Trim excess fat from the beef chuck and cut into 1.5-inch pieces. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, tossing to coat. Pat dry with paper towels if wet.
Step 3
Heat a large Dutch oven over medium-high heat and add 3 tablespoons of olive oil. Sear the seasoned beef in a single layer in two separate batches, cooking each side for 1 to 2 minutes until browned. Transfer seared beef to a plate.
Step 4
Lower the heat to medium. Add the carrots, celery, and red onion to the same pot. Sauté for about 5 minutes until the onions are lightly browned and tender.
Step 5
Add 1 teaspoon chopped thyme and 1 bay leaf to the vegetables, sautéing for 30 seconds. Then add 1 tablespoon of minced garlic and sauté for another 30 seconds.
Ingredients List
Important Notes
Waxy potatoes like Yukon Gold are ideal for stews because they contain more sugar than starch, helping them hold their shape without breaking down.
Patting the meat dry before browning ensures that the beef sears properly to develop a flavorful crust rather than steaming in the pan.
Cutting vegetables into larger chunks prevents them from becoming mushy during the long braising process.
If you prefer not to use wine, you can substitute it with grape juice, pomegranate juice, or an additional cup of beef stock.
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