Braised Beef Stew with Carrots and Potatoes

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Braised Beef Stew with Carrots and Potatoes Recipe

This flavorful and hearty beef stew is ideal for a cosy weeknight dinner. Tender beef chunks combine with sweet carrots and creamy potatoes to make a filling and delicious meal.

Ingredients

• 2 tbsp vegetable oil
• 2 bay leaves
• 2 lbs beef chuck, cut into 1 1/2-inch pieces
• 4 cups beef broth
• 1 teaspoon salt
• 2 tbsp tomato paste
• 1 cup red wine
• 1 lb baby potatoes, halved
• 1 onion, chopped
• 1 teaspoon dried thyme
• 4 garlic cloves, minced
• 4 carrots, peeled and cut into 1-inch cubes
• 1/2 tsp black pepper

Time Needed

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours, 20 minutes

Instructions

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
• Cook until the beef is browned on all sides, about 5 minutes.
• Cook until the onion and garlic are softened, about 3 minutes.
• Cook for 1 minute after adding the tomato paste.
• Scrape the bottom of the pot to release any browned bits before adding the beef broth and red wine.
• Combine the carrots, potatoes, bay leaves, thyme, salt, and pepper in a large mixing bowl.
• Bring to a boil, then reduce to a low heat and cover.
• Cook for 2-3 hours, stirring occasionally, or until the beef is tender and the vegetables are soft.
• Serve immediately and enjoy.

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