Braised Beef Stew with Potatoes and Carrots Cooking Video
on Jan 25, 2016, Updated Jan 01, 2021
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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.
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.
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.
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.
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
Braised Beef Stew with Potatoes and Carrots
Ingredients
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
Instructions
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There’s frost on my lawn and this is the perfect sort of day for a big bowl of lovely stew!
This stew looks and sounds amazing! i want to jump right in. It sounds perfect for a rainy cold night like we are having tonight.
Thanks, and feel free to jump in – there’s always room for one more!
That’s a perfect idea for a weeknight dinner. Love it! Oh and thanks for the video, it’s always helpful to watch how it was done!
Thanks so much!
I have never cooked with a whole garlic though my hubby prefers the idea. It must be adding a lot of flavor to the dish, no?
I made beef stew for the first time recently! Such a delicious cold weather food.
Time for you to catch up, Ashley!
This looks like some wonderful comfort food! It’s really cool that you have a video to go with your recipe as well. I like the suggestion of adding the veggies late to add some crispness to the stew.
Thanks, Kyle. We hope you give this one a try!
There is something so comforting about beef stew- I think the addition of wine is so important for depth of flavor! It looks amazing!!
One of my fave dishes any time of year! I always leave mirepoix in because I hate to waste food, but I never considered blending it! Great tip!
Thanks so much, Melissa!
You cook the peeled garlic in whole cloves, not sliced, minced or pressed?
Hi Tim, thanks for the question. Yes, the garlic is cooked whole in this recipe. Some recipes we have make recently (Jamie Oliver’s Roast Chicken,) actually call for the skin to be left on the garlic cloves. As with any recipe, individual preferences can always be used. Thanks for reading Platter Talk, we appreciate hearing from you!
Braising is my fave way to cook meat .. It just brings out the sweetness in the meat so much better! LOVE this. Thanks for joining us at #SaucySaturdays . Pinned!
Thanks for the great comments; we love hearing from our readers just like you!