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–+ servings
bowl of beef stew with a spoon

Stovetop Beef Stew With Carrots and Potatoes

Stillwood Kitchen
A tangy stew with tender beef, carrots and potatoes.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 hours
Course Main Course
Cuisine American
Servings 4
Calories 154 kcal

Equipment

  • 1 5-6qt Stock Pot or Dutch Oven

Ingredients
  

  • 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

Venison stew meat can be substituted for the beef cubes.
You can use additional 1/4 beef broth instead of the wine to deglaze the pan. 

Nutrition

Serving: 1gCalories: 154kcalCarbohydrates: 31gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 0.2mgSodium: 1455mgPotassium: 916mgFiber: 5gSugar: 9gVitamin A: 5658IUVitamin C: 30mgCalcium: 60mgIron: 3mg
Keyword beef, carrots, dinner, potatoes, stew
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