Homemade Beef Stew with Potatoes and Carrots, One Pot
This Beef Potato and Carrot Stew is the ultimate comfort food for a cozy day! It's a classic for good reason...it's delicious with a rich flavor, a complete meal in one pot + full of seasonal ingredients & nutrition. And as a bonus, it smells amazing while it simmers!
Equipment
- 1 dutch oven or heavy bottomed pot
Ingredients
- 1.5 lb beef chuck roast, trimmed (or beef stew meat)
- 1.5 teaspoon coarse kosher salt
- 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)
Instructions
- Trim some of the fat off the beef and cut it into 1-inch chunks. Add it to a medium bowl with kosher salt, pepper, Worcestershire sauce, and flour. Toss until the meat is coated.
- Heat a large dutch oven or heavy soup pot over medium heat to medium-high heat. Add 2 tablespoon of the olive oil. In 2-3 batches, brown the beef, about 2-3 minutes each side. Remove from the pot and set it aside.
- Add the remaining tablespoon of the olive oil, onions, and celery to the pot. Cook about 4 minutes, stirring occasionally with a wooden spoon. Add the garlic and heat for about 30 seconds until fragrant. Add the tomato paste and stir it in to the mixture for about 1 minute. Add the red wine and scrape up the brown bits from the bottom of the pan with the liquid then add the beef broth. Bring it to a boil.
- Add the beef back into the pot. Add the bay leaves, thyme, and rosemary. Lower heat to low heat and cover. Simmer 45 minutes.
- Add the carrots and potatoes. Remove the rosemary. Cover and cook another 45 minutes until the meat is tender and potatoes are fork tender.
- Add the frozen peas and simmer another 5 minutes. Remove from heat and remove the bay leaves before serving.
- Hint: Be careful when you're browning the beef not to burn yourself from the hot oil.
Notes
Expert Tips
- Chop the vegetables into relatively evenly sized pieces.
- Be sure to brown your meat in a single layer and don't overcrowd it. You may need to do 2-3 batches.
- It's normal for browning to occur on the bottom of your pan! That's ok and it will add to the flavor of the dish.
- Scrape up the brown bits after adding the wine to the pan to make the most of the flavor.
- Use a sturdy potato like a yukon gold or baby red potatoes! Russet potatoes won't work because they will get mushy.
- I suggest using a yellow onion for the best flavor.
- Use a dry red wine like a cabernet savignon.
- Refrigerator - let the soup cool before storing. Store leftover soup in an airtight container in the fridge for up to 3-4 days.
- Freezer - if you don't want to eat it the next day or two, store leftovers in freezer-safe containers or freezer-safe bags in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat on the stovetop over medium heat or in the microwave. You may need to add a bit more broth before reheating.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 cupCalories: 300kcalCarbohydrates: 18gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 56mgSodium: 542mgFiber: 3g
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