Beef Stew with Potatoes and Carrots
This beef stew is full of flavor, comforting, and perfect when cooking for a crowd. You can also freeze any leftovers!
Servings: 8 servings
Calories: 383kcal
Ingredients
- 2 1/2 pounds beef chuck roast cut into 1 1/2 inch cubes
- 3/4 cup all-purpose flour divided
- 1 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 3 tablespoons avocado oil or more if needed
- 1 large yellow onion cut into chunks
- 4 cloves garlic minced
- 1/3 cup balsamic vinegar or red wine
- 3 tablespoons ketchup or use tomato paste for less sugar if desired - 1 1/2 tablespoons
- 3 cups beef broth
- 1 cup water
- 1 bay leaf
- ½ teaspoon dried thyme
- 4 carrots cut into chunks
- 1 large potato or new potatoes (baby potatoes)
- parsley or thyme for garnish
Instructions
- In a shallow dish, combine 1/2 cup all-purpose flour, salt, pepper, granulated garlic, and granulated onion.3/4 cup all-purpose flour , 1 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon granulated garlic, 1 teaspoon granulated onion
- Pat the beef dry with paper towels and cut into 1 1/2 inch cubes. Dredge the meat in the flour mixture to coat evenly.2 1/2 pounds beef chuck roast
- Heat a Dutch oven over medium-high heat and add one tablespoon of olive oil. Once hot, add the meat in batches to avoid overcrowding, browning for 2-3 minutes per side. Transfer the browned meat to a dish and repeat with the remaining batches, adding more olive oil as needed.3 tablespoons avocado oil
- In the same Dutch oven, add the chopped onion and cook for 2-3 minutes until slightly softened. Add the minced garlic and cook for an additional minute.1 large yellow, 4 cloves garlic
- Deglaze the pan with balsamic vinegar or red wine, ensuring to scrape up any browned bits from the bottom of the pan.1/3 cup balsamic vinegar
- Sprinkle in the remaining 1/4 cup flour and stir until well combined and the flour is fully absorbed.
- Stir in the ketchup (or tomato paste) followed by the beef broth, water, bay leaf, dried thyme, carrots, and baby yellow potatoes. Mix well to combine all the ingredients.3 tablespoons ketchup , 3 cups beef broth, 1 cup water, 1 bay leaf, ½ teaspoon dried thyme, 4 carrots , 1 large potato
- Bring the stew to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 2 hours, or until the vegetables are fully cooked and the meat is tender.
- Remove and discard the bay leaf before serving.
- Garnish with fresh chopped parsley or thyme to add a pop of color.parsley or thyme for garnish
Video
Notes
Ensure all ingredients are prepped before beginning to cook for a smoother cooking process.
Adjust the thickness of the stew by adding more water or broth if needed, depending on your preference.
Serve hot, ideal with crusty bread or over a bed of rice.
Adjust the thickness of the stew by adding more water or broth if needed, depending on your preference.
Serve hot, ideal with crusty bread or over a bed of rice.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 16g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1113mg | Potassium: 674mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5147IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 4mg