Beef Stew with Root Vegetables

Name: Beef Stew with Root Vegetables
Total time: 90 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb stew beef; 4 carrots; 4 potatoes; 1 large onion; 6 cloves garlic; 2 cups red wine; 3 cups beef stock; 2 tablespoons tomato paste; 2 bay leaves; 2 teaspoons dried thyme; 3 tablespoons olive oil; Salt and black pepper to taste

Fork-tender beef chunks in a rich, wine-dark broth with carrots, potatoes, and onions, the ultimate cold-weather Sunday supper.

90 min · Comfortable · 480 cal · 38g protein · $3.80/serving · American

Comfort Food High-Protein

90minutes

6servings

480calories

38gprotein

$3.80per serving

Save this recipe

Ingredients (serves 6)

2 lb stew beef
4 carrots
4 potatoes
1 large onion
6 cloves garlic
2 cups red wine
3 cups beef stock
2 tablespoons tomato paste
2 bay leaves
2 teaspoons dried thyme
3 tablespoons olive oil
Salt and black pepper to taste

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then brown in batches, about 20 minutes total. Remove and set aside.
2
Add onion and garlic to the pot and cook until fragrant, about 2 minutes. Stir in tomato paste.
3
Deglaze the pot with red wine, scraping up browned bits. Add beef stock, bay leaves, and thyme.
4
Return beef to the pot and bring to a simmer. Cover and braise for 40 minutes.
5
Add carrots and potatoes. Continue braising for 30 minutes until vegetables are tender.
6
Season to taste with salt and pepper. Discard bay leaves and serve in bowls with crusty bread.