Beef Stew with Carrots Potatoes (Print-Friendly Recipe)

Slow-cooked beef paired with carrots and potatoes in a savory wine broth for a cozy, flavorful meal.

# Ingredients List:

→ Main Ingredients

01 - 2.5 pounds chuck beef, cut into 1 inch cubes, trimmed of excess fat
02 - 3 tablespoons all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1 teaspoon ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 yellow onion, diced
08 - 2 celery stalks, diced
09 - 8 garlic cloves, minced
10 - 2 tablespoons tomato paste
11 - 1 tablespoon beef base
12 - 1 cup red wine, preferably Merlot
13 - 4 cups beef broth
14 - 1 tablespoon Worcestershire sauce
15 - 2 bay leaves
16 - 3 sprigs thyme
17 - 2–3 cups potatoes, chopped into 1 inch pieces
18 - 3–4 medium carrots, sliced on the bias to 1/2 inch thick
19 - Fresh parsley, chopped, for garnish

→ To Serve

20 - Baguette, sliced

# How to Make It:

01 - Cut chuck beef into approximately 1 inch cubes, trimming excess fat but leaving most for flavor.
02 - Combine beef cubes with flour, salt, black pepper, garlic powder, and onion powder in a large bowl. Toss until all pieces are evenly coated.
03 - Dice the yellow onion and celery stalks. Mince the garlic cloves and set aside.
04 - Set oven to 320 degrees Fahrenheit and allow to preheat.
05 - Heat oil in a Dutch oven over medium-high heat, just enough to coat the bottom. Add beef in batches without overcrowding, and sear undisturbed until a golden crust forms on each side. Remove beef and set aside.
06 - Add diced onion, celery, and minced garlic to the Dutch oven. Sauté for several minutes or until softened and aromatic.
07 - Stir in tomato paste and beef base, cooking for 2 minutes. Pour in red wine, scraping up any browned bits, and simmer to allow alcohol to evaporate.
08 - Return seared beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Stir thoroughly and cover. Place on the lower rack of the oven to braise for 1 hour 30 minutes.
09 - After 1 hour 30 minutes, add chopped potatoes and sliced carrots to the stew. Stir well, cover, and return to the oven for an additional 1 hour.
10 - Remove stew from oven. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley and serve hot with sliced baguette.

# Extra Information:

01 - For extra flavor and variety, consider adding peas or mushrooms during the last hour of cooking. Serve alongside rice, noodles, or cheesy bread for a complete meal.

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