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HOME ! DINNER ! BEEF, LAMB, VEAL & PORK

Beef Stew with Carrots &

Potatoes & & & & & 2,189 REVIEWS '

!is classic French beef stew is the ultimate cold

weather comfort food. A"er a few hours in the
oven, the meat becomes meltingly tender and
enveloped in a rich wine sauce.

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!is classic French beef stew, otherwise known

as Beef Bourguignon, is the ultimate comfort
food. Chunks of well-marbled beef are seared
in olive oil "rst, and then gently braised with
garlic and onions in a wine-based broth. A#er
a few hours in the oven, the meat becomes
meltingly tender and enveloped in a rich,
deeply $avored sauce.

It takes some time to make but I promise it’s

well worth the e%ort. Aside from being
delicious — it is my all-time most popular
recipe — it’s a one-pot meal that feeds a
crowd. You can also make it a day ahead; in
fact, you should because the $avor improves
the longer it sits.

WHAT YOU’LL NEED TO MAKE BEEF

STEW WITH CARROTS & POTATOES

My Recipe Videos

!e most important thing is to start with the

right cut of meat. You want to buy chuck roast
that is well-marbled—that means it should
have a good amount of white veins of fat
running through it. Stay away from meat
generically packaged as “stew meat,” especially
if it looks lean (I can guarantee you it will not
get tender, no matter how long you cook it).

For the wine, use any dry red (Pinot Noir,

Merlot, Cabernet Sauvignon, etc.) that is
inexpensive but still good enough to drink.

HOW TO MAKE BEEF STEW WITH

CARROTS & POTATOES

Begin by removing any large chunks of fat that

are easy to get to (like the one my knife is
pointing to below), but don’t overdo it with the
trimming, as the fat helps make the beef
tender.

Next, season the meat generously with salt and

pepper.

Heat a bit of oil in a large soup pot and brown

the meat in batches.

!is step is a bit time-consuming but

browning the meat adds depth and dimension
to the stew. (Note: it’s important not to crowd
the pan — if you try to brown all the meat at
once, it will steam instead of sear and you
won’t get all that lovely color and $avor.)

Remove the meat and add the onions, garlic,

and balsamic vinegar to the pan. !e vinegar
will loosen all the brown bits from the bottom
of the pan and add $avor.

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Cook until the vegetables are so#ened, then

add the tomato paste and cook for a minute
more.

Add the beef back into the pan and sprinkle

with the $our.

Stir until the $our is dissolved.

Add the wine, broth, water, thyme, bay leaves,

and sugar.

Bring to a boil, then cover and braise in the

oven for 2 hours.

A#er 2 hours, add the carrots and potatoes.

Return to the oven and continue cooking for

one hour, or until the meat is fork-tender, the
broth is thickened, and the carrots and
potatoes are tender.

Feel free to adapt the recipe to your liking. You

can leave out the potatoes and serve it over
buttered egg noodles, or toss in some frozen
peas or sautéed mushrooms at the very end.
Either way, it’s soul-satisfying comfort food for
a cold night.

YOU MAY ALSO LIKE

Easy Slow-Baked Boneless BBQ Short

Ribs
Onion-Braised Beef Brisket
Guinness Lamb Stew with Vegetables
Texas Beef Chili (Chili Con Carne)

DID YOU MAKE THIS RECIPE?

I'd love to know how it turned out!
Please let me know by leaving a review
below. Or snap a photo and share it on
Instagram; be sure to tag me
@onceuponachef
@onceuponachef.

RECIPE REVIEWS ADD

Beef Stew with Carrots & (

Potatoes

By Jennifer Segal

!is classic French beef stew is the ultimate cold

weather comfort food. A"er a few hours in the
oven, the meat becomes meltingly tender and
enveloped in a rich wine sauce.

Servings: 6
Total Time: 3 Hours 30 Minutes

INGREDIENTS

3 pounds boneless beef chuck (well-marbled),

cut into 1-1/2-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions, cut into 1-inch
chunks
7 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1-1/2 tablespoons tomato paste
1/4 cup all-purpose $our
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1-1/2 teaspoons sugar
4 large carrots, peeled and cut into one-inch
chunks on a diagonal
1 pound small white boiling potatoes (baby
yukons), cut in half
Fresh chopped parsley, for serving (optional)

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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 $our. Stir with wooden
spoon until the $our 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.

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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. !is stew improves in $avor if made at
least 1 day ahead. Reheat, covered, over
medium heat or in a 350°F oven. Garnish
with fresh parsley, if desired.

Freezer-Friendly Instructions: !e stew

can be frozen for up to 3 months. Just omit
the potatoes because they don’t freeze well. If
you’d like, boil some potatoes separately when
you defrost the stew and either add them into
the stew or serve them on the side. Before
serving, defrost the stew in the refrigerator for
24 hours and then reheat on the stovetop over
medium-low heat until hot.

PAIR WITH

Best Buttermilk Biscuits

NUTRITION INFORMATION

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Per serving (6 servings)

Calories: 539
Fat: 18g
Saturated fat: 6g
Carbohydrates: 32g
Sugar: 8g
Fiber: 4g
Protein: 54g
Sodium: 1189mg
Cholesterol: 143mg

Nutritional Data Disclaimer

SEE MORE RECIPES:

Beef, Lamb, Veal & Pork, Dairy-Free, Dinner,

Freezer-Friendly, Holidays, Make-Ahead,
Most Popular, American, French, All Seasons,
Carrots, Christmas, Chuck Roast, Comfort Food,
Potatoes, Red Wine, Stew, Tomatoes

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