Beef Stew with Potatoes and Carrots

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This classic beef stew is the ultimate high-protein comfort food, perfect for chilly evenings when you need something hearty and warming. By slow-cooking the beef chuck in a rich infusion of red wine, balsamic vinegar and aromatic herbs, the meat becomes exceptionally tender while the sauce develops a deep, savoury complexity. Using a whole head of garlic and plenty of root vegetables ensures every spoonful is packed with traditional farmhouse flavour.

Ideal for a Sunday family dinner, this homemade stew is a brilliant make-ahead meal as the flavours only improve the next day. The addition of waxy boiling potatoes and sweet carrots makes it a complete, nourishing dish that requires little more than some thick, crusty bread to mop up the delicious gravy. It is a reliable, wholesome choice for anyone looking for a satisfying, nutrient-dense dinner.

Ingredients for Beef Stew with Potatoes and Carrots

2.3kg boneless beef chuck (not lean), cut into 2-inch pieces
3 כפות שמן זית
3 carrots, quartered
3 celery ribs, quartered
2 medium onions, quartered
1 head garlic, halved crosswise
45ml tomato paste
80ml balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Turkish bay leaves or 1 California
2 thyme sprigs
725ml reduced-sodium beef broth
725ml water
1.1kg small white boiling potatoes
675g carrots
Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
Accompaniment: crusty bread

How to make Beef Stew with Potatoes and Carrots

חמם את התנור ל-177°C עם המדף באמצע.

Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.

Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.

Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.

Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.

Add vinegar and cook, stirring, 2 minutes.

Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.

Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.

Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.

While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).

Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.