Hearty Harvest: Beef Stew with Carrots and Potatoes

Ingredients

3 Pound(s) Beef Chuck boneless, cut into 1½-inch pieces. Well-marbled, if possible.
2 Teaspoon(s) Salt
1 Teaspoon(s) Ground Black Pepper
3 Tablespoon(s) Olive Oil
2 Yellow Onion chunked
7 Garlic Clove peeled and smashed
2 Tablespoon(s) Balsamic Vinegar
1.5 Tablespoon(s) Tomato Paste
.25 Cup(s) All-Purpose Flour
2 Cup(s) Dry Red Wine
2 Cup(s) Beef Broth
2 Cup(s) Water
1 Bay Leaf
.5 Teaspoon(s) Dried Thyme
1.5 Teaspoon(s) Sugar
4 Carrot large
1 Pound(s) Potato Small White (Baby Yukons)

Same-Day Grocery Deliveries Available for Columbus

Add all these ingredients to your shopping cart with one click:

Nutrition

• Calories 550
• Protein 45g
• Carbohydrates 40g
• Fat 25g
• Cholesterol 115mg
• Sodium 900mg

How to make Hearty Harvest: Beef Stew with Carrots and Potatoes

• 01
  Preheat your oven to 325°F (163°C), positioning a rack in the lower middle section.
• 02
  Dry the beef with paper towels and season with salt and pepper. In a large Dutch Oven or heavy soup pot, heat 1 tbsp of olive oil over medium-high heat until it's shimmering. Brown the beef in three separate batches, using tongs to turn the pieces. This should take about 5 minutes per batch. Add an additional Tablespoon of oil for each new batch. Ensure the meat is well-browned before turning.
• 03
  Set the browned beef aside on a plate. In the same pot, add onions, garlic, and balsamic vinegar. Stir for about 5 minutes, scraping up the browned bits from the bottom. Mix in the tomato paste and cook for another minute.
• 04
  Return the beef and its juices to the pot. Sprinkle flour over the beef and stir for 1-2 minutes until the flour is fully incorporated. Add the red wine, beef broth, water, bay leaf, thyme, and sugar. Stir well, scraping up any remaining browned bits from the pot's bottom, and bring to a boil.
• 05
  Cover the pot and transfer it to the oven. Let it braise for 2 hours.
• 06
  After 2 hours, add the carrots and potatoes to the pot. Cover and return to the oven for about 1 hour, or until the vegetables are tender, the broth has thickened, and the meat is soft.
• 07
  Remove the bay leaf and adjust the seasoning as needed. Serve warm, or let it cool to room temperature and refrigerate overnight for enhanced flavor. Reheat over medium heat when ready to serve. Garnish with fresh parsley if desired.
• 08
  Note: If you don’t have a Dutch Oven or an oven-safe covered pot, you can cook the stew on the stove over low heat for the same duration.
• 09
  Freezer Instructions: Freeze the stew for up to 3 months. Thaw in the refrigerator for 24 hours and reheat on the stovetop over medium-low heat until hot.