Beef Stew Recipe With Potatoes Easy

This classic French beef stew is the ultimate common cold atmospheric condition comfort nutrient. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

This classic French beef stew, otherwise known every bit Beef Bourguignon, is the ultimate cold atmospheric condition condolement food.Chunks of well-marbled beefiness are seared in a hot pan, and and then gently braised with garlic and onions in a rich wine-based goop. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a deeply-flavored sauce. The stew takes a few hours to make but the recipe is mostly hands-off. Go ahead and make it a day or two ahead of fourth dimension; the flavor improves the longer it sits.

what you'll need to make beef stew with carrots & potatoes

The nearly of import matter is to start with the correct cutting of meat. You want to buy chuck roast (affiliate link) that is well-marbled—that means information technology should have a practiced corporeality of white veins of fat running through it. Stay away from meat generically packaged every bit "stew meat," especially if information technology looks lean (I can guarantee you lot it will non become tender, no matter how long yous cook it).

For the vino, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is cheap but still good enough to drink.

How To Make Beefiness Stew with Carrots & Potatoes

Begin by removing any large chunks of fat that are easy to get to (like the one my pocketknife is pointing to beneath), but don't overdo it with the trimming, as the fat helps brand the beefiness tender.

Next, season the meat generously with salt and pepper.

Estrus a scrap of oil in a Dutch oven (affiliate link) or large pot and dark-brown the meat in batches.

This footstep is a scrap time-consuming only browning the meat adds depth and dimension to the stew. (Note: information technology'due south important not to crowd the pan — if y'all effort to chocolate-brown all the meat at once, it will steam instead of sear and you won't become all that lovely color and flavour.)

Remove the meat and add together the onions, garlic, and balsamic vinegar to the pan. The vinegar volition loosen all the dark-brown bits from the lesser of the pan and add season.

Cook until the vegetables are softened, then add together the tomato paste and cook for a infinitesimal more.

Add together the beef back into the pan and sprinkle with the flour.

Stir until the flour is dissolved.

Add the wine, broth, h2o, thyme, bay leaves, and carbohydrate.

Bring to a eddy, so comprehend and braise in the oven for 2 hours.

After 2 hours, add the carrots and potatoes.

Render to the oven and continue cooking for i hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

Feel gratuitous to accommodate the recipe to your liking. You lot tin get out out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very stop. Either manner, information technology's soul-satisfying comfort food for a common cold night.

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Beef Stew with Carrots & Potatoes

This classic French beefiness stew is the ultimate cold weather condolement food. Subsequently a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich vino sauce.

Ingredients

• 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
• 2 teaspoons common salt
• ane teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• ii medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• two tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ loving cup all-purpose flour
• 2 cups dry out red wine
• 2 cups beef goop
• 2 cups water
• 1 bay leaf
• ½ teaspoon dried thyme
• 1½ teaspoons sugar
• 4 large carrots, peeled and cutting into 1-inch chunks on a diagonal
• ane pound pocket-sized white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat the oven to 325°F and ready a rack in the lower eye position.
2. Pat the beef dry out and season with the table salt and pepper. In a big Dutch oven or heavy soup pot, heat ane tablespoon of the olive oil over medium-high heat until hot and shimmering. Brownish the meat in 3 batches, turning with tongs, for well-nigh 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, exercise non crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the dark-brown bits from lesser of the pan, for about 5 minutes. Add the love apple paste and melt for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, i to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and saccharide. Stir with a wooden spoon to loosen whatsoever chocolate-brown $.25 from the bottom of the pan and bring to a boil. Cover the pot with a chapeau, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add together the carrots and potatoes. Cover and place back in oven for nigh an hr more than, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, so taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if fabricated at least ane twenty-four hours ahead. Reheat, covered, over medium estrus or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Note: If you lot don't accept a Dutch oven or covered pot that is advisable for the oven, the stew tin be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the fridge for 24 hours and then reheat on the stovetop over medium-low heat until hot.

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Nutrition Information

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• Per serving (6 servings)
• Calories: 539
• Fatty: 18g
• Saturated fatty: 6g
• Carbohydrates: 32g
• Carbohydrate: 8g
• Fiber: 4g
• Protein: 54g
• Sodium: 1189mg
• Cholesterol: 143mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved past a nutritionist or the Food and Drug Assistants. Nutritional data is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional figurer, Edamam.com. Although I exercise my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional data in whatever given recipe. Furthermore, unlike online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional data with the actual ingredients used in your recipe, using your preferred nutrition computer.

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