Beef Stew with Potatoes and Carrots

Name: Beef Stew with Potatoes and Carrots
Total time: 4 h 37 min
Yield: 8 servings
Ingredients: 5 pounds boneless beef chuck (not lean), cut into 2-inch pieces; 3 tablespoons olive oil; 3 whole carrots, quartered; 3 whole celery ribs, quartered; 2 whole medium onions, quartered; 1 head head garlic, halved crosswise; 3 tablespoons tomato paste; ⅓ cup balsamic vinegar; 1 bottle (750-ml) bottle dry red wine (about 3 3/4 cups); 2 leaves Turkish bay leaves or 1 California; 2 sprigs thyme sprigs; 3 cups reduced-sodium beef broth; 3 cups water; 2½ pounds small white boiling potatoes; 1½ pounds carrots; 1 piece Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid; 1 loaf Accompaniment: crusty bread

A hearty and rich beef stew slow-cooked with red wine, aromatic vegetables, and tender chunks of beef chuck, finished with potatoes and carrots. Perfect for a comforting family meal.

8 servings

4 hr 37 min

Published October 4, 2025

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Ingredients

•5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
•3 tablespoons olive oil
•3 whole carrots, quartered
•3 whole celery ribs, quartered
•2 whole medium onions, quartered
•1 head head garlic, halved crosswise
•3 tablespoons tomato paste
•⅓ cup balsamic vinegar
•1 bottle (750-ml) bottle dry red wine (about 3 3/4 cups)
•2 leaves Turkish bay leaves or 1 California
•2 sprigs thyme sprigs
•3 cups reduced-sodium beef broth
•3 cups water
•2½ pounds small white boiling potatoes
•1½ pounds carrots
•1 piece Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
•1 loaf Accompaniment: crusty bread

Cooking Instructions

1.
Preheat oven to 350°F with rack in middle.
5 min
2.
Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
5 min
3.
Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
24 min
4.
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
12 min
5.
Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
2 min
6.
Add vinegar and cook, stirring, 2 minutes.
2 min
7.
Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
12 min
8.
Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
150 min
9.
Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
10 min
10.
While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
15 min
11.
Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.
40 min

Ingredients

•5 pounds boneless beef chuck (not lean), cut into 2-inch pieces

•3 tablespoons olive oil

•3 whole carrots, quartered

•3 whole celery ribs, quartered

•2 whole medium onions, quartered

•1 head head garlic, halved crosswise

•3 tablespoons tomato paste

•⅓ cup balsamic vinegar

•1 bottle (750-ml) bottle dry red wine (about 3 3/4 cups)

•2 leaves Turkish bay leaves or 1 California

•2 sprigs thyme sprigs

•3 cups reduced-sodium beef broth

•3 cups water

•2½ pounds small white boiling potatoes

•1½ pounds carrots

•1 piece Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid

•1 loaf Accompaniment: crusty bread

Cooking Instructions

Preheat oven to 350°F with rack in middle.

5 min

Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.

5 min

Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.

24 min

Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.

12 min

Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.

2 min

Add vinegar and cook, stirring, 2 minutes.

2 min

Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.

12 min

Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.

150 min

Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.

10 min

10.

While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).

15 min

11.

Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

40 min