Braised Beef Stew with Potatoes and Carrots Cooking Video

5 from 8 votes

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Braised Beef Stew with Potatoes and Carrots – Hearty. Simple. Flavorful. Basic cooking doesn’t have to equate to boring or tasteless. This classic Braised Beef Stew with Potatoes and Carrots testifies strongly to that theory.  Downright delicious. That’s how I describe this stew recipe.

A bowl of food on a table, with Stew and Potato
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Braised Beef Stew with Potatoes and Carrots

By definition, braising is a combination method of cooking meat that uses both dry and moist heat. French in origin, the technique typically involves searing a meat first, and then finishing it off at a lower temperature, covered and in the oven.

A close up of a bowl of food, with Stew
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That’s pretty much exactly how we made this Braised Beef Stew with Potatoes and Carrots Recipe.
If you want to know more about braising, and really  just how simple it is, Bon Appétit does a great job of summarizing the process here.

A bowl of stew with beef
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I found this Braised Beef Stew with Potatoes and Carrots Recipe on Epicurious, one of my go-to recipe sites. I’ve had a tasty relationship with this site for years. One of the things that I love about Epicurious are the reviews, tips and tweaks provided by other readers.

One of the handy tips I procured from this feature was to not discard the mirepoix after braising in the oven. Instead, I fished them out of the mix, dropped them in the food processor for a short spin and then returned them to the stew.

a bowl of stew with wine
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Toward the end of of making this Braised Beef Stew with Potatoes and Carrots Recipe, add the chunks of potatoes and carrots.

This prevents them from being over cooked and mushy and allows them to maintain their character and taste while adding a bit of crunch and texture to the stew. This recipe is perfect for a Saturday or Sunday, or a day when you are able to hang out in your kitchen and braise.

It may just become one of my favorite past times! I hope you give this one a try. Don’t expect there to be many leftovers, but if there are, expect them to taste even better the next day.

That’s one of the benefits of braising. The many compliments  you receive from serving this dish are certain to be some of the others (benefits.)  Enjoy! -Dan

A bowl of food on a plate, with Stew and Carrot
©Platter Talk


Braised Beef Stew with Potatoes and Carrots

5 from 8 votes
Adapted from Epicurious
Prep: 15 minutes
Cook: 4 minutes
Total: 19 minutes
Yield: 8 servings


for the braised beef

  • 3 pounds boneless beef chuck, not lean, cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 3 carrots, quartered
  • 3 celery ribs, quartered
  • 2 medium onions, peeled and quartered
  • 1 head garlic, peeled
  • 3 tablespoons tomato paste
  • 1/3 cup balsamic vinegar
  • 1 750-ml bottle dry red wine (about 3 3/4 cups)
  • 2 Turkish bay leaves or 1 California
  • 2 thyme sprigs
  • 3 cups reduced-sodium beef broth
  • 3 cups water

for potatoes and carrots to be added toward the end

  • 2 1/2 pounds small white boiling potatoes
  • 1 1/2 pounds carrots


for braising the beef

  • Preheat oven to 350°F with rack in middle.
  • Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
  • 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.
  • Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
  • Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
  • Add vinegar and cook, stirring, 2 minutes.
  • Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
  • 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.
  • Remove from oven, use slotted spoon to take out mirepoix of carrots, celery, onion and garlic. Place mirepox in food processor to purée then return contents to stew.

cook potatoes and carrots

  • While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
  • Add potatoes and carrots to stew after adding puréd mirepox (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.



Stew improves in flavor if made at least 1 day ahead. Chill (covered once cool) up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.


Calories: 615kcal, Carbohydrates: 43g, Protein: 39g, Fat: 25g, Saturated Fat: 9g, Cholesterol: 117mg, Sodium: 446mg, Potassium: 1914mg, Fiber: 7g, Sugar: 10g, Vitamin A: 18162IU, Vitamin C: 38mg, Calcium: 103mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. Mmmm what a comforting stew! I am all about stews and soups this time of year. It’s just what I need to keep warm. Thanks for sharing!