Beef Stew with Carrots and Sweet Potatoes recipe. You must make this recipe if you're looking for the perfect rustic dinner recipe for cooler months! This Oven Beef Stew with Carrots and Sweet Potatoes is warm, comforting, and hearty, made with rich and robust red wine, carrots, onions, poblano peppers, sweet potatoes, and cremini mushrooms.
This dish is deliciously served over polenta, mashed potatoes, or noodles-the perfect antidote for cold evenings.😏
How to Make Beef Stew
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 325 °F and set a rack in the lower-middle position. Pat the beef dry and season with 2 teaspoons of kosher salt and 1 teaspoon of ground black pepper. In a large Dutch oven or oven-safe heavy soup pot, heat 3-4 tablespoons of the oil over medium-high heat until hot and shimmering.
Brown the meat in batches, turning with tongs, for about 5 minutes per batch; add more oil if needed. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the beef to a large plate and set it aside.
Add 2 more tablespoons of oil to the pot and reduce the heat to medium. Add the mushrooms and cook, occasionally stirring, until well browned, about 2- 3 minutes. Add the roughly chopped onion and poblano pepper and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften about 5 minutes.
Add the balsamic vinegar and cook, stirring, for about a minute. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables.
Add the beef with its juices to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 to 2 minutes.Add the wine, water, bay leaf, thyme, sugar, and beef flavor bouillon.
Stir with a wooden spoon to loosen any brown bits from the bottom of the pan, and bring to a boil. Cover the pot with a lid, transfer it to the oven, and braise for 2 hours. Remove the pot from the oven and add the carrots and sweet potatoes.
Cover and place back in the oven for about an hour or until the vegetables are cooked, the broth is thickened, and the meat is tender but still holds its shape. Taste and adjust seasoning, if necessary. Serve the beef stew warm or let it come to room temperature and then store it in the refrigerator overnight or until ready to serve.
This beef stew improves in flavor if made at least 1 day ahead-reheat, covered, over medium heat or in a 350 °F oven. Garnish with fresh parsley, if desired. To serve, place the stew in a soup bowl, garnish with parsley, and drizzle with olive oil if desired. Enjoy!
Beef Stew with Carrots and Sweet Potatoes recipe. If you're looking for the perfect rustic dinner recipe for cooler months, then you must make this recipe! This Oven Beef Stew with Carrots and Sweet Potatoes is warm, comforting, and hearty, made with rich and robust red wine, carrots, onions, poblano peppers, sweet potatoes, and cremini mushrooms. This dish is deliciously served over polenta, mashed potatoes, or noodles-definitely, the perfect antidote for cold evenings.😏
5large carrots, peeled and cut into 1-inch chunks on a diagonal
3-4medium sweet potatoes or Yukon gold, peeled and cut into chunks
1poundcremini mushrooms, quartered
Fresh chopped parsley for serving
Instructions
Preheat the oven to 325 °F and set a rack in the lower-middle position. Pat the beef dry and season with 2 teaspoons kosher salt and 1 teaspoon ground black pepper. In a large Dutch oven or oven-safe heavy soup pot, heat 3-4 tablespoons of the oil over medium-high heat until hot and shimmering.
Brown the meat in batches, turning with tongs, for about 5 minutes per batch; add more oil, if needed. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the beef to a large plate and set it aside.
Add 2 more tablespoons of oil to the pot and reduce the heat to medium. Add the mushrooms and cook, occasionally stirring, until well browned, about 2- 3 minutes. Add the roughly chopped onion and poblano pepper and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Add the balsamic vinegar and cook, stirring, for about a minute.
Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 to 2 minutes.
Add the wine, water, bay leaf, thyme, sugar, and beef flavor bouillon. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. Remove the pot from the oven and add the carrots and sweet potatoes.
Cover and place back in the oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender but still holds its shape. Taste and adjust seasoning, if necessary. Serve the beef stew warm or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.
This beef stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat, or in a 350 °F oven. Garnish with fresh parsley, if desired. To serve, place the stew in a soup bowl, garnish with parsley, and drizzle with olive oil if desired. Enjoy!
Notes
How to Store & Re-HeatBeef stew can be stored in a container in the refrigerator for 3-4 days or in the freezer for up to 3 months. To freeze, transfer the cooled stew to a freezer-safe container and leave about an inch of space at the top to allow for expansion. When ready to reheat, thaw the stew in the refrigerator overnight if frozen, or use the defrost function on your microwave. To reheat, transfer the casserole to a saucepan or microwave-safe dish and heat gently over low to medium heat, occasionally stirring, until hot. You can reheat the stew in the microwave, using short intervals of 1-2 minutes and stirring in between to ensure even heating. Be sure to reheat the stew to an internal temperature of 165°F (74°C) to ensure it is safe to eat. Enjoy your delicious beef stew once again!Make-AheadBeef stew is a great make-ahead dish that can be prepared in advance and reheated when ready to serve. To make ahead, follow the recipe as directed and allow the stew to cool to room temperature. Once cooled, transfer the stew to an airtight container and refrigerate for 3-4 days or freeze for up to 3 months. When ready to serve, reheat the stew according to the instructions above. One advantage of making beef stew ahead of time is that it allows the flavors to meld together and intensify, resulting in an even more delicious and flavorful dish. You can also portion the stew into individual containers for easy meal prep or serve it for a crowd with some crusty bread or a side salad. Whether you're making beef stew for a weeknight dinner or a special occasion, it's a versatile and satisfying dish that can be enjoyed repeatedly.How to FreezeBeef stew is a great meal to freeze for later use. To freeze beef stew, first, ensure it is cooled down to room temperature. Once it has cooled, transfer it to a freezer-safe container or freezer bag, leaving some space at the top for expansion. Labeling the container with the name and date is a good idea, so you can quickly identify it later. Store the stew in the freezer for up to 3 months. When you're ready to reheat the stew, remove it from the freezer and thaw it overnight in the refrigerator. If you're in a hurry, you can use the defrost function on your microwave, but be sure to stir the stew frequently to ensure even heating. Once the stew has thawed, reheat it in a saucepan or microwave-safe dish until it is hot all the way through, stirring occasionally. Be sure to check the internal temperature of the stew to ensure it is safe to eat. These easy steps allow you to enjoy your homemade beef stew even on your busiest days.Notes:
Beef chuck is the choice from the shoulder for any stew because it marbles intramuscular fat. If you can't find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes.
Pair with our Delicious Creamy Parmesan Polenta
Nutrition
Nutrition Facts
Easy Beef Stew
Amount per Serving
Calories
681
% Daily Value*
Fat
42
g
65
%
Saturated Fat
15
g
94
%
Trans Fat
2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
20
g
Cholesterol
129
mg
43
%
Sodium
814
mg
35
%
Potassium
1170
mg
33
%
Carbohydrates
31
g
10
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
35
g
70
%
Vitamin A
14882
IU
298
%
Vitamin C
26
mg
32
%
Calcium
94
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
