Braised Beef Stew With Carrots

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So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. 😉 Sometimes, all you need is a hug in a bowl, and this braised beef stew with carrots is precisely that. Forget those fancy restaurant dishes that cost an arm and a leg. This is comfort food, pure and simple, and guess what? You can totally make it yourself.

Why This Recipe is Awesome

Let’s be real. This recipe is basically a miracle. It’s mostly hands-off, meaning you can finally binge-watch that show you’ve been meaning to catch up on while the magic happens in your oven. Plus, it’s so forgiving, it’s practically idiot-proof. Even I, a seasoned kitchen disaster, managed to pull this off without setting off the smoke alarm (mostly). The beef turns out ridiculously tender, the carrots are sweet and melt-in-your-mouth, and the sauce? Oh, that sauce is liquid gold. It’s the kind of meal that makes you feel like you’ve accomplished something epic, even if your biggest exertion was chopping an onion.

Ingredients You’ll Need

• Beef Chuck Roast: About 2-3 pounds, cubed. Don’t overthink the cut; chuck is your friend here. It gets gloriously tender when slow-cooked.
• Carrots: A pound or so, peeled and cut into chunky pieces. Because what’s beef stew without carrots? It’s just… stew.
• Onions: 1-2 large ones, roughly chopped. They add that sweet, savory base we all adore.
• Garlic: 4-6 cloves, minced. Because garlic makes everything better, duh.
• Beef Broth: 4 cups. Low-sodium is your friend, so you can control the saltiness.
• Red Wine (Optional, but highly recommended): About 1 cup. A dry red like Merlot or Cabernet. It adds a depth of flavor that’ll make you weep with joy.
• Tomato Paste: 2 tablespoons. This little guy packs a punch of umami.
• Flour: 2 tablespoons. For dredging the beef and thickening the sauce.
• Olive Oil or Vegetable Oil: For searing.
• Herbs: A few sprigs of fresh thyme and rosemary, or 1 teaspoon of dried each. Bay leaf is also a classic addition.
• Salt and Pepper: To taste. Duh.

Step-by-Step Instructions

1. Prep the Beef: Pat your beef cubes dry with paper towels. This is crucial for a good sear! Toss them with flour, salt, and pepper until lightly coated.
2. Sear that Beef: Heat a few tablespoons of oil in a large, oven-safe pot or Dutch oven over medium-high heat. **Sear the beef in batches** until browned on all sides. Don’t crowd the pot, or it’ll steam instead of sear. Remove the beef and set aside.
3. Sauté the Aromatics: Add a little more oil if needed. Toss in your chopped onions and cook until softened and slightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze and Build Flavor: Stir in the tomato paste and cook for a minute. If you’re using wine, pour it in and scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
5. Combine and Simmer: Return the seared beef to the pot. Add the beef broth and herbs. Give it a good stir. Bring the mixture to a simmer.
6. Add the Veggies and Bake: Stir in your chopped carrots. Cover the pot tightly with a lid and transfer it to a preheated oven at 325°F (160°C).
7. Low and Slow is Key: Let it braise for 2.5 to 3 hours, or until the beef is fork-tender and practically falling apart. Give it a peek halfway through to make sure it’s not drying out; add a splash more broth if needed.
8. Rest and Serve: Once done, let it rest for 10-15 minutes before serving. This allows the flavors to meld and the sauce to thicken a bit more. Serve hot with your favorite crusty bread or mashed potatoes.

Common Mistakes to Avoid

• Skipping the Sear: Seriously, don’t do it. Searing the beef is where all the flavor magic begins.
• Crowding the Pot: Brown your meat in batches, my friend. Your stew will thank you.
• Not Enough Liquid: Ensure your beef is mostly submerged in the broth. It needs that liquid love to get tender.
• Rushing the Cooking Time: This isn’t a race. Low and slow is the secret to that melt-in-your-mouth texture.
• Forgetting to Taste and Adjust: Before serving, give it a taste. Does it need more salt? Pepper? A pinch of something? Your taste buds are the ultimate judge.

Alternatives & Substitutions

Don’t have red wine? No worries! You can skip it and just use more beef broth. Some people even add a splash of balsamic vinegar for a similar tang. Not a fan of carrots? Try parsnips, potatoes, or even chunks of sweet potato. As for the beef, while chuck is king, you can probably get away with other stewing cuts, but they might not be *quite* as magical. And if you’re vegetarian, well, this is a beef stew, but I encourage you to explore the world of hearty lentil or mushroom stews – they’re awesome too!

FAQ (Frequently Asked Questions)

Can I make this in a slow cooker? Absolutely! Just follow steps 1-4, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the carrots in the last hour or so if you don’t want them mushy.

My sauce is too thin, what gives? No problem! You can always make a slurry by whisking a tablespoon of flour or cornstarch with a few tablespoons of cold water, then stirring it into your simmering stew until it thickens. FYI, this works best after the main braising time.

Can I freeze this? You bet! Let it cool completely, then portion it into airtight containers. It should keep in the freezer for a good 2-3 months. Perfect for those “I don’t want to cook” nights.

What kind of pot is best? A heavy-bottomed, oven-safe pot like a Dutch oven is your best friend here. It distributes heat evenly and goes from stovetop to oven seamlessly.

Can I add other vegetables? Of course! Peas, potatoes, celery – throw them in! Just be mindful of their cooking times. Root vegetables like potatoes and parsnips can go in earlier with the carrots, while things like peas are best added in the last 20-30 minutes.

Final Thoughts

See? Not so scary, right? This braised beef stew is the kind of meal that warms you up from the inside out and makes your home smell absolutely divine. It’s proof that you don’t need to be a gourmet chef to make something truly delicious and comforting. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!

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