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–+ servings
Melt in your mouth pieces of chuck steak, vibrant thick cut carrots, buttery baby potatoes, and brightly flavored peas are braised in a red wine liquid to create a delicious and hearty beef stew

Hearty Beef Stew with Carrots, Peas, and Potatoes

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This stew features melt in your mouth tender beef that his been slow-braised in a red wine braising liquid. Carrots, peas, and potatoes fill out the bulk of this stew, making it hearty and satisfying.
Course Main Course, Soup
Cuisine French
Keyword beef, beef bourguignon, beef stew, carrots, peas, potatoes, stew
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 servings

Ingredients

  • 3 lbs Boneless Beef Chuck Roast, trimmed of any large pieces of fat and cut into 1 ½” pieces
  • 2-3 tbsp Vegetable Oil, divided
  • 2 Medium Yellow Onions, diced medium
  • 10 Garlic Cloves, crushed or minced
  • 1 tsp Dried Thyme
  • 3 tbsp Balsamic Vinegar
  • 2 tbsp Tomato Paste
  • 1/4 cup Flour
  • 1 Bottle Dry Red Wine
  • 4 cups Low Sodium Beef Broth
  • 1 Bay Leaf
  • 1 ½ tbsp Sugar
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Pepper
  • 1 Parmesan Rind
  • 4 Large Carrots, peeled and sliced into 1” slices
  • 1 lb Yellow Baby Potatoes, sliced in half
  • 1 cup Frozen Peas

Instructions

  • Preheat oven to 325°F, with the rack in the bottom position. 
  • Pat the beef pieces dry, and season them well with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 tbsp of oil, and place beef pieces in, ensuring not to overcrowd. In batches, brown the pieces on each side and then remove and place onto a plate. Continue browning in batches until all the beef has been browned (typically this takes me 3-4 batches). Set aside the plate of browned beef.
  • Turn the heat down to medium and add the onions to the Dutch oven. Fry until the onions begin to look translucent, about 3 minutes. Add the garlic and thyme, cook for an additional minute. Then add in the balsamic vinegar and the tomato paste, cook for 2 minutes. Then add the browned beef and it’s juices back into the Dutch oven. Sprinkle with the flour, and stir until well combined and the flour dissolves. 
  • Add in the wine, beef broth, bay leaf, sugar, salt, pepper and parmesan rind. Stir to combine. Cover the Dutch oven with the lid and place into the oven. Braise for 2 hours.
  • After 2 hours, remove the Dutch oven from the oven, and add in the carrots and baby potatoes. Return to the oven to braise for 55 more minutes. 
  • After 55 minutes, add the frozen peas, and cook for an additional 5 minutes. Remove from oven, remove the bay leaf and parmesan rind, and serve. 
  • (Optional) If reheating, place into the oven at 350°F until hot.