Beef Potato and Carrot Stew

Ingredients

Beef Potato and Carrot Stew

• 1.5 lb beef chuck roast, trimmed (or beef stew meat)
• 1 teaspoon kosher salt (more to taste)
• 1 teaspoon black pepper
• 2 tablespoon Worcestershire sauce
• 2 tablespoon flour
• 3 tablespoon extra virgin olive oil
• 4 cloves garlic, minced
• 1 small yellow onion, diced
• 4 cups beef broth
• 1 cup red wine (I use Cabernet Sauvignon)
• 1 lb yukon gold potatoes
• 4 large carrots
• 4 celery ribs
• 2 tablespoon tomato paste
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• ¾ cup frozen peas (optional)

Beef Potato and Carrot Stew

• 1 Dutch oven or heavy-bottomed pot

Instructions

1. 1. Prepare the Beef Trim some of the fat from the beef and cut the meat into approximately 1-inch chunks. Place the beef in a medium bowl and add the kosher salt, black pepper, Worcestershire sauce, and flour. Toss the pieces thoroughly so the seasoning and flour coat the beef evenly.
2. 2. Brown the Beef Heat a large Dutch oven or heavy soup pot over medium to medium-high heat. Add 2 tablespoon of the olive oil. Brown the beef in 2–3 batches, cooking for approximately 2–3 minutes on each side. Avoid overcrowding the pot so the beef can brown properly. Transfer the browned beef to a plate and set aside.
3. 3. Cook the Aromatic Vegetables Add the remaining tablespoon of olive oil to the same pot. Add the diced onion and celery and cook for about 4 minutes, stirring occasionally with a wooden spoon. Add the minced garlic and cook for approximately 30 seconds, just until fragrant.
4. 4. Add Tomato Paste Stir the tomato paste into the onion, celery, and garlic mixture. Cook for about 1 minute, stirring so the tomato paste becomes incorporated into the vegetables and develops a richer savory flavor.
5. 5. Deglaze With Red Wine Pour the red wine into the pot. Use a wooden spoon to scrape the browned bits from the bottom as the wine loosens them. Once the flavorful bits have been incorporated, add the beef broth and bring the mixture to a boil.
6. 6. Begin Simmering the Beef Return the browned beef to the pot. Add the bay leaves, fresh thyme, and fresh rosemary. Reduce the heat to low, cover the pot, and simmer for 45 minutes.
7. 7. Add the Potatoes and Carrots Add the carrots and Yukon Gold potatoes to the pot. Remove the rosemary at this stage. Cover the Dutch oven again and continue cooking for another 45 minutes, or until the beef is tender and the potatoes are fork tender.
8. 8. Finish With Peas Add the frozen peas, if using. Simmer for another 5 minutes so the peas heat through while retaining their texture.
9. 9. Finish and Serve Remove the pot from the heat. Take out the bay leaves before serving. Taste and add more kosher salt if needed. Serve the beef stew warm with plenty of tender beef, potatoes, carrots, celery, and flavorful broth in each bowl.

Notes

Browning Tip: Brown the beef in a single layer and avoid overcrowding the Dutch oven. Working in 2–3 batches allows the meat to develop a proper browned exterior. Vegetable Tip: Cut the vegetables into relatively even pieces so they cook at a similar rate. Yukon Gold potatoes or baby red potatoes are recommended because they hold their shape better during the long simmer. Flavor Tip: Do not worry about browned bits forming on the bottom of the pot. They add flavor. The red wine helps loosen these pieces so they become part of the stew. Wine Tip: A dry red wine such as Cabernet Sauvignon works well with the rich beef flavor. Safety Note: Use care when browning beef in hot oil because splattering oil can cause burns. Storage: Cool the stew appropriately before storing. Refrigerate leftovers in an airtight container for up to 3–4 days. For longer storage, place the stew in freezer-safe containers or freezer-safe bags and freeze for up to 3 months. Reheating: Thaw frozen stew in the refrigerator overnight. Reheat gently on the stovetop over medium heat or in the microwave. If the stew has thickened, add a little more broth before reheating. Diet-Friendly Cooking Note: Removing some excess fat from the beef before cutting it into chunks can help reduce the amount of fat carried into the finished stew.

Nutrition

Calories: , 18 grams of · Protein: , · Fat: s, and vegetables in each · Carbohydrates: , · Saturated Fat: , along with 3 grams of · Fiber: . Beef contributes · Sodium: level is listed at 542 milligrams per cup, so people monitoring