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Beef & Potato Stew

This beef and potato stew is slow-cooked to perfection, with a richly flavored sauce and tender bites of beef and vegetables. You can make this comforting stew ahead of time to serve to guests or to have on hand to reheat as an easy weeknight dinner.

Active Time
45 mins
Total Time
3 hrs 45 mins
Yield
Serves 8

How to Make It

1. Step
Position rack in bottom third of oven; preheat to 325°F. Heat a large ovenproof Dutch oven over medium-high heat.
2. Step
Toss beef with 1 teaspoon salt and pepper in a large bowl. Add oil to the pot and swirl to coat. In 3 batches, add beef; cook until browned on 2 sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining beef.
3. Step
Reduce heat to medium and add onions and garlic; cook, stirring often, until softened and starting to brown slightly, about 3 minutes. Add tomato paste and rosemary; cook, stirring constantly, until fragrant and the tomato paste darkens, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated, about 1 minute.
4. Step
Stir in wine and bring to a boil; cook, stirring, until glossy and thickened, about 5 minutes. Add broth, thyme sprigs, bay leaf and the remaining 1/2 teaspoon salt; bring to a boil. Stir in the beef and any accumulated juices. Remove from heat and cover tightly with a lid. Transfer to the oven and bake until the sauce has reduced and the beef is mostly tender, about 2 hours.
5. Step
Remove from oven; stir in potatoes and carrots. Cover and continue baking until the beef, potatoes and carrots are tender, about 1 hour.
6. Step
Stir in vinegar and horseradish. Garnish with parsley, if desired.

Ingredients

  • 3 pounds boneless beef chuck roast, cut into 1 1/2-inch pieces
  • 1 ½ teaspoons salt, divided
  • 1 teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 8 cloves garlic, peeled and smashed
  • ¼ cup unsalted tomato paste
  • 1 tablespoon chopped fresh rosemary
  • ¼ cup all-purpose flour
  • 2 cups dry red wine, such as cabernet sauvignon
  • 4 cups unsalted beef broth
  • 5 fresh thyme sprigs
  • 1 bay leaf
  • 1 (24 ounce) package baby Yukon Gold potatoes, halved
  • 3 medium carrots, peeled and cut diagonally (1-inch)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon prepared horseradish
  • Chopped fresh parsley for garnish

Tags

Dairy-FreeDiabetes AppropriateEgg FreeHigh-ProteinNut-FreeSoy-Free

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