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A Dutch oven of beef stew with tender chuck, potatoes and carrots in a rich gravy

Meat and Potato Stew

Meat and potato stew: beef chuck browned and braised in red wine and beef broth in the oven, with carrots and small potatoes added for the last hour. Serves 6.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine American
Servings 6 servings
Calories 577 kcal

Ingredients
  

  • 3 pounds boneless beef chuck well-marbled, cut into 1 1/2-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon black pepper freshly ground
  • 3 tablespoons olive oil divided, 1 tablespoon for each batch of beef
  • 2 medium yellow onions cut into 1-inch chunks
  • 7 cloves garlic peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf removed before serving
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons sugar
  • 4 large carrots peeled and cut into 1-inch chunks on a diagonal
  • 1 pound small white boiling potatoes baby Yukons, cut in half
  • fresh parsley chopped, for serving; optional

Instructions
 

  • Heat the oven to 325°F and set a rack in the lower middle position.
  • Pat the beef dry and season it with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until shimmering. Brown the beef in 3 batches, about 5 minutes per batch, adding 1 more tablespoon of oil for each batch after the first. Don't crowd the pan, and let the beef form a brown crust before you turn it. Move the browned beef to a large plate.
  • Add the onions, garlic and balsamic vinegar to the pot. Cook for about 5 minutes, stirring and scraping the brown bits from the bottom of the pot. Add the tomato paste and cook 1 minute more.
  • Return the beef and its juices to the pot and sprinkle the flour over it. Stir until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme and sugar. Stir to loosen any brown bits and bring to a boil.
  • Cover the pot, move it to the oven and braise for 2 hours.
  • Take the pot out and add the carrots and potatoes. Cover and return it to the oven for about 1 hour more, until the vegetables are cooked, the broth is thickened and the beef is tender.
  • Remove the bay leaf. Taste and adjust the seasoning, then serve warm, topped with parsley if you like.

Notes

Tastes even better made a day ahead. Refrigerate leftovers within 2 hours in shallow containers; eat within 3 to 4 days or freeze up to 3 to 4 months. Reheat to a rolling boil.

Nutrition

Serving: 1servingCalories: 577kcalCarbohydrates: 31.4gProtein: 54.3gFat: 18.7gSodium: 1290mgFiber: 4.1gSugar: 7.3g
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