Beef Stew With Carrots And Sweet Potatoes | Camila Made (2024)

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.😏

What is Beef Stew?

Beef stew is a simple and delicious dish made with pieces of beef vegetables like carrots and potatoes, cooked in a tasty broth or sauce. It's a comfort food that's often slow-cooked to make the beef tender and infuse the dish with flavor. People enjoy it because it's hearty and satisfying, especially on colder days. You can make it your own by adjusting the ingredients and seasonings to your liking.

Beef Stew Ingredients

Note:The full ingredients list is provided in the recipe card below.

• Boneless beef chuck:The main protein in the stew.
• Kosher salt:Used to season the beef and vegetables.
• Freshly ground black pepper:Used to season the beef and vegetables.
• Extra virgin olive oil:Used for searing the beef and cooking the vegetables.
• Yellow onions:An essential ingredient that adds flavor and texture to the stew.
• Garlic cloves:Adds depth of flavor and aroma to the stew.
• Poblano peppers:Adds a mild heat and depth of flavor to the stew.
• Balsamic vinegar:Adds a tangy sweetness to the stew.
• Tomato paste:Thickens the sauce and adds a deep umami flavor to the stew.
• All-purpose flour:Used to thicken the stew and create a smooth, velvety texture.
• Dry red wine:Adds depth of flavor and complexity to the stew.
• Water:Used to make the broth for the stew.
• Bay leaf:Adds a subtle, earthy flavor to the stew.
• Dried thyme:Adds a warm, herbaceous flavor to the stew.
• Sugar:Balances out the acidity from the tomatoes and vinegar.
• Knorr beef flavor bouillon:Adds depth of flavor and richness to the broth.
• Carrots:Adds sweetness and texture to the stew.
• Sweet potatoes or Yukon gold:Adds sweetness and creaminess to the stew.
• Cremini mushrooms:Adds an earthy, umami flavor to the stew.
• Fresh parsley:Used as a garnish for serving the stew.

• Large nonstick pot
• Spatula
• Cutting Board
• Chef’s knife
• Measuring Cups

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 largeDutch 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!

Substitutions

• Beef chuck: You can use another cut of beef suitable for stewing, such as beef round or brisket.
• Poblano peppers: You can use other mild peppers, such as Anaheim or Cubanelle peppers, or omit them altogether.
• Balsamic vinegar: You can use red wine vinegar, apple cider vinegar, or any other mild vinegar instead.
• Dry red wine: You can use beef, chicken, or vegetable broth instead. You can use non-alcoholic red wine or grape juice as a substitute to keep the wine flavor.
• Sweet potatoes or Yukon gold: You can use regular potatoes or turnips instead or omit them altogether.
• Cremini mushrooms: You can use button or shiitake mushrooms instead or omit them altogether.
• Parsley: You can use other fresh herbs such as thyme, rosemary, or chives, or omit them altogether if you have none.

Variations

• Guinness Beef Stew: Replace the red wine with Guinness stout and use Yukon gold potatoes instead of sweet potatoes. This will give the stew a rich, dark flavor and a creamy texture.
• Beef and Ale Stew: Replace the red wine with your favorite dark beer, such as ale or porter. This will give the stew a deep, malty flavor.
• Italian-style Beef Stew: Replace the balsamic vinegar and tomato paste with red wine vinegar and tomato sauce, and add Italian herbs such as basil, oregano, and rosemary. Serve with crusty bread or polenta.
• Moroccan-style Beef Stew: Add North African spices such as cumin, coriander, turmeric, and cinnamon to the stew, and serve with couscous or flatbread.
• Mexican-style Beef Stew: Replace the Poblano peppers with jalapeño peppers or chipotle peppers in adobo sauce, and add Mexican spices such as cumin, chili powder, and smoked paprika. Serve with corn tortillas or rice.
• Asian-style Beef Stew: Add Asian aromatics such as ginger, garlic, and lemongrass, and flavor the broth with soy sauce, fish sauce, and/or miso paste. Serve with rice or noodles and garnish with fresh herbs such as cilantro or Thai basil.

How to Serve

Beef stew is a hearty, comforting dish perfect for cooler weather or a cozy night. It is usually served hot, garnished with fresh chopped parsley, and accompanied by crusty bread, rice, or noodles. You can also serve it with mashed potatoes or polenta for a more substantial meal. To add extra texture and flavor, you can sprinkle grated Parmesan cheese or croutons on top of the stew.

Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. To reheat, transfer the stew to a saucepan or microwave-safe dish and heat gently until hot. Beef stew is a versatile and satisfying dish that will become a favorite in your household.

How to Store & Re-Heat

Beef 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-Ahead

Beef 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 Freeze

Beef 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 homemade beef stew even on your busiest days.

Tips for Making The Best Beef Stew

• Choose the proper cut of meat: Use a tough cut of beef with a lot of connective tissue, such as a chuck roast, brisket, or round roast. These cuts will become tender and flavorful when slow-cooked in the stew.
• Brown the meat well: Take the time to sear the meat properly to develop a deep, rich flavor and texture. This also helps to lock in the juices and keep the meat moist.
• Don't overcrowd the pot: Cook the meat and vegetables in batches so they have enough space to brown and develop their flavors.
• Use homemade beef stock: If possible, make your beef stock using beef bones and aromatics. This will give your stew a richer, more complex flavor.
• Add flavor boosters: To enhance the stew's flavor, add ingredients such as tomato paste, red wine, balsamic vinegar, Worcestershire sauce, or beef bouillon. These ingredients will deepen the umami flavor of the stew and make it more satisfying.
• Simmer low and slow: Slow cooking is the key to developing the flavors in the stew and making the meat tender. Cook the stew over low heat for several hours until the meat is fork-tender.
• Season generously: Taste the stew frequently and adjust the seasoning with salt, pepper, and other herbs and spices.
• Let it rest: Once the stew is done, rest for a few minutes before serving to allow the flavors to meld together and the meat to absorb the broth.

FAQ

Can I use a slow cookerto make beef stew?

Yes, a slow cooker is an excellent tool for making beef stew. Brown the beef and vegetables as directed, then transfer them to the slow cooker with the broth, herbs, and spices. Cook on low for 8-10 hours or high for 4-6 hours or until the meat is tender and the vegetables are cooked.

Can I make beef stew in advance?

Yes, beef stew is a great make-ahead dish. First, follow the recipe and allow the stew to cool to room temperature before refrigerating or freezing. Then, when ready to serve, reheat the stew as required.

Can I use frozen vegetables in beef stew?

Yes, frozen vegetables can be used in beef stew. However, they may release more liquid during cooking, so adjust the amount of broth or water accordingly.

How can I thicken beef stew?

Thicken beef stew; mix cornstarch or flour with water and stir it into the stew, or add a mixture of flour and butter to create a roux. Add mashed potatoes or pureed beans to thicken the stew and add creaminess.

Could I use a different meat for beef stew?

You can use other types of meat for stew, such as lamb, pork, or chicken. However, the cooking time and seasoning may need to be adjusted accordingly.

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.
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