Description
Enjoy a hearty Rustic Beef Stew with Carrots and Herbs featuring tender beef, fresh vegetables, and fragrant herbs. This homemade stew offers a comforting and filling main course perfect for any cozy meal.
Ingredients
Scale
- 1½ lb beef chuck roast with good marbling trimmed of excess fat and any silver skin cut into 1¼ inch – 1½ inch chunks
- Beef seasoning mix recipe below
- 3 – 4 tbsp olive oil
- 2 tbsp olive oil
- 1 tbsp butter
- ½ cup onion diced into ¼ inch pieces
- ¼ cup celery diced into ¼ inch pieces
- ¼ cup carrot diced into ¼ inch pieces
- 4 – 5 garlic cloves minced
- ¾ cup dry red wine
- 1 cup passata or 1/3 cup tomato paste mixed with a scant 2/3 cup beef or poultry stock
- 1½ cups beef or poultry stock reserve ½ cup for later adding to stew
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 teaspoon Herbes de Provence
- 2 sprigs fresh thyme
- 1 bay leaf
- 3 oz parsnip cut into ½ inch chunks
- 5 oz rutabaga aka turnip cut into ½ inch chunks
- 5 oz carrots sliced into ½ inch chunks or 5 oz petite baby carrots
- 5 oz grape or cherry tomatoes
- 8 oz waxy potatoes See Note 1 below eg Yukon gold red potatoes cut into 1 inch – 1¼ inch chunks or use petite mini potatoes whole or halved depending on their size
- Fine sea salt and freshly cracked pepper to taste
- ½ cup frozen peas optional
- ½ tbsp chopped fresh parsley or sprigs of rosemary optional for garnish
- Optional 2 tsp cornstarch
- 1½ tbsp beef or poultry stock
Instructions
- Chop the onion celery and carrot into small pieces and mince the garlic then set aside.
- Allow the beef to warm to room temperature while trimming large fat pieces and any silver skin then cut into chunks and pat dry.
- Preheat the oven to 300°F placing the rack in the lower third and heat 1½ to 2 tablespoons olive oil in a skillet over medium-high heat.
- Coat the beef chunks in the seasoning mix by shaking them in a bag then sear them in batches in the hot skillet turning every 45 to 60 seconds until browned on all sides and set aside.
- Remove excess fat from the skillet then deglaze by adding red wine off heat stirring to scrape up browned bits and gently boiling it down for 3 to 4 minutes then set aside.
- Heat 2 tablespoons of oil and butter in a Dutch oven over medium-low heat then sauté carrot and celery for 3 to 4 minutes before adding onion cooking until translucent about 6 to 8 minutes, then add minced garlic and cook quickly for 20 to 30 seconds without burning.
- Pour the deglazed wine mixture into the Dutch oven with the vegetables and add passata or tomato paste mixture stock Worcestershire sauce brown sugar and Herbes de Provence then bring to a simmer.
- Add the seared beef parsnip rutabaga thyme sprigs and bay leaf cover and place in the oven for 45 minutes.
- Remove from oven stir gently add the carrots reduce oven to 275°F then cook covered for 40 more minutes.
- Stir in potatoes tomatoes remaining stock salt and pepper then continue cooking uncovered for 45 to 50 minutes until vegetables are tender.
- If thicker sauce is preferred mix cornstarch with stock to make a slurry temper with hot stew liquid and stir in cook for 10 to 15 minutes more and add frozen peas in the last 10 minutes if using.
- Remove bay leaf and thyme sprigs then serve garnished with fresh parsley or rosemary if desired.
Notes
- For crisp tops broil 2–3 minutes at the end
- Prep Time: 40 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Canadian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 3g + 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg