Stovetop Beef Stew with Carrots and Potatoes
Tender chunks of meat with carrots and potatoes in a savory broth makes this stovetop beef stew a delicious dinner.
The weather is getting cooler and more warming meals are starting to make an appearance. This stovetop beef stew with carrots and potatoes is perfect for a cold fall or winter’s day. It even tastes great as leftovers, so you could make it the day before and gently warm it the next day. The sauce is a bit tangy and perfect for dipping some crusty bread into.
The Best Meat To Use For Beef Stew
The best meat to use is chuck roast, it’s inexpensive and  easy to find. Top and bottom round, tips, and sirloin can also be used. The key to a tender stew is to cook it at a simmer for several hours.
Ingredients
Beef Cubes – Chuck, top or bottom round, sirloin can be used
Carrots – Three to four medium size carrots help give the stew some sweetness
Potatoes – Yukon Gold or Yellow potatoes are great options and you can leave the skin on
Onion – One large yellow onion
Beef Broth – Perfect for simmering the meat and veggies
Tomato Sauce – You can use either a sauce or crushed tomatoes
Red Wine – To deglaze the pan and add flavor
Balsamic Vinegar – Adds a tangy flavor to the stew
ThymeÂ
Cornstarch/Arrowroot – To help thicken the broth
Salt & Pepper
Bay Leaf – This is optional as I know many don’t have it in their home but it adds a nice flavor
Parsley – Used for garnishing and adding freshness to the dish
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What To Serve With Stew
Here are some ideas on what to serve with stew:
Bread– Crusty baguette, rolls, biscuits, cornbread
Mashed Potatoes– You can leave the potatoes out of the stew and serve over a mash instead
Cauliflower Mash
Rice – White, brown, or basmati
Polenta
Green Salad – A simple green salad goes well with this dish.
Storage
Store covered in the refrigerator for up to 3 days.
Stovetop Beef Stew With Carrots and Potatoes
Equipment
- 1 5-6qt Stock Pot or Dutch Oven
Materials
- 1 llb Beef cubes or tips
- 2-3 medium Carrots, peeled and cut into 1 1/2 inch chunks
- 2-3 medium Yellow or Yukon Gold potatoes, cut into 1 1/2 inch chunks Peeling is optional
- 1 large Onion, peeled and sliced
- 1 tbsp All-purpose Flour, Cornstarch or Arrowroot Starch
- 1/4 cup Red Wine Optional
- 1 tbsp Balsamic Vinegar
- 1 1/2 cup Beef Broth If not using wine add another 1/4 cup of beef broth
- 1 3/4 cup Tomato sauce
- 1 Bay Leaf Optional
- 1 tsp Thyme, dried
- 1 tbsp Fresh Parsley, chopped
- 1 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Chop all veggies and set aside.
- If beef cubes are large cut in half. Add beef cubes to a medium size bowl, sprinkle with the all-purpose flour or the cornstarch/arrowroot powder, salt and pepper. Mix well.
- In a medium size stock pot or dutch oven add 2 tbsp of oil. Once oil is heated add the beef, working in batches if necessary. Let the meat brown on all sides, approximatley 5 min.
- Remove the beef from the pot and place into a bowl.
- Add another 1 -2 tbsp of oil to the pot and add the carrots and onions. Sprinkle with some salt and black pepper. Cook until onions start to brown, then add the beef back into the pot.
- Add the red wine (or 1/4 cup of beef broth) and balsamic vinegar; scrape up any browned bits at the bottom of the pan.
- Then add the beef broth, tomato sauce, bay leaf, and thyme. Stir until well combined.
- Reduce heat to a low simmer. Cover and let simmer for 45 minutes.
- Add the potatoes, stir and cover.
- Let the stew simmer for an additional hour, stirring occasionally.
- Stew is done when carrots and potatoes are tender.
- Remove the bay leaf.
- Taste and adjust for salt if needed.
- Sprinkle with the fresh parsley.
Notes
Nutrition
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