Beef Stew with Carrots & Potatoes

Serving Size: 6

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

Recipe by: Jennifer Segal

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook145

Passive0

Total Time2 55

Recipe Serving Size6

Cooking Tools Required

5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Oven, Oven-proof pan, Sharp Knives, Top Stove, Wooden Spatula

Ingredients

3 pound boneless beef chuck well-marbled, cut into 1½-inch pieces
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
2 yellow onion medium, cut into 1-inch chunks
7 clove garlic peeled and smashed
2 tablespoon balsamic vinegar
1½ tablespoon tomato paste
¼ cup all-purpose flour
2 cup dry red wine
2 cup beef broth
2 cup water
1 bay leaf
½ teaspoon dried thyme
1½ teaspoon granulated sugar
4 carrot large, peeled and cut into 1-inch chunks on a diagonal
1 pound small white boiling potatoes cut in half

Optional for serving:

2 tablespoon Italian parsley chopped

Instructions

Preheat the oven to 325°F and set a rack in the lower middle position.
Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not 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.
Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook 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, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.

Notes

Note: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Reheating Instructions

Heat in the microwave on medium-high power until heated through or on the cooktop.

Nutrition