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Beef Stew with Carrots, Onions & Potatoes Recipe

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This recipe for Beef Stew with Carrots, Onions & Potatoes, by , is from Mathsen Kids and Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sonja Kvamme


3 pounds Beef Chuck, boneless, not lean, cut into 2-inch cubes
3 tablespoons Olive Oil
3 large carrots, quartered
3 celery ribs, quartered
2 whole onions, quartered
1 whole garlic head, halved
3 tablespoons Tomato Paste
1/3 cup Balsamic Vinegar
1 750ml bottle Red Wine, dry
1 bay leaf
2 thyme sprigs
3 cups Beef Broth, reduced sodium
3 cups water
2.5 pounds small Yukon Gold potatoes or reds
1.5 pounds carrots
2 onions, halved, and cut crosswise

1. BRAISE BEEF: Heat oven to 350* w/ rack in middle. (Try 300* - 350 seemed too hot)
>Pat beef dry and season w/ 2 1/2 tsp salt and 1 tsp pepper.
>Heat oil in oven-proof pot over med-hi heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to bowl.

2.BRAISE VEGIES & MAKE BROTH:: Reduce heat to medium, then add carrots, celery, onion and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
>Push vegies to one side of pot. Add tomato paste to cleared area and cook paste, stirring 2 minutes, then stir into vegies.
>Add balsalmic vinegar and cook, stirring 2 minutes.
>Stir in wine, bay leaf and thyme and boil until wine is reduced by about 2/3, 10-12 minutes.
>Add beef broth, water, beef, and any juices from bowl and bring to a simmer.

3. BRAISE & SIMMER:: Braise & simmer in oven until meat is very tender, about 2 1/2 hours

4. DISCARD VEGIES:: Remove from oven. Pick out and discard chunks of carrot, celery, garlic, onions and herbs. Let broth sit about 10 minutes- and then skim off fat. Bring to a simmer.

5. ADD VEGIES:: Cut potatoes into half or quarters, depending on size. Slice carrots diagonally in 1" pieces. Slice onions half and then in crescent moon shapes.
>Add onions, potatoes and carrots to stew (making sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
This is scrumptious. This full-bodied stew will bring the family running. First, pieces of chuck are browned to develop their flavor, then they're braised in a red-wine broth. Adding carrots and potatoes towards the end keeps their character and color bright. It is WONDERFUL!!




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