Beef Stew With Carrots Recipe

6 servings
1 hr 15 min

Beef stew is a lovely dish for a great Sunday meal. And, with leftovers, you will have some for the next day's dinner if you want it. I love making it easy by making it the night before and reheating it the next day. It helps add more flavor and depth to the dish.

Here is a photo of all the ingredients.

Preheat the Cast Iron Dutch oven. Add 1 tablespoon olive oil and brown the meat. Be sure not to add too many pieces of beef chuck at a time. Turn the pieces over until all the meat sides are brown but not burned.

Remove the browned beef chuck and transfer it to a plate.

Then, add the sliced onion into the excess liquid. Add the cut baby carrots also. Add 1 tablespoon of olive oil. Cook until reduced - about 5 minutes. Stir often.


Add the parsley and minced garlic, and stir while continuing to cook - 5 minutes or less.

Return the beef chunk to the Dutch oven. Stir into the carrots and onions.



Add red wine and simmer for a few minutes to remove the alcohol. Stir in the Dutch oven.


Add the chicken broth (or beef broth) to the Dutch Oven.

Place the diced tomatoes, peppers, black olives, Thyme, Salt, and pepper in the saucepan. Cover and cook for about 40 minutes. Then, cook uncovered for ten more minutes.

Here is the finished beef stew.

Here is the one serving beef stew.

Here is the video to watch.

Beef Stew With Carrots Recipe
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 65 Minutes Total time: 1 hr 15 min
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Ingredients

  • 1.5 lb of beef chucks
  • 1 bag of baby carrots sliced in half
  • 8 oz of sliced black olives
  • 1 sliced green pepper
  • 1 cup of red wine or cooking wine
  • 1 16 oz can of diced tomatoes
  • ½ cup of chicken broth or beef broth
  • 1 onion sliced
  • 2 tablespoon olive oil
  • 1 teaspoon garlic minced
  • 1 teaspoon parsley dried
  • 1 teaspoon thyme dried
  • 1 bay leaf
  • Salt and pepper
Instructions

Preheat the Cast Iron Dutch oven.
Add 1 tablespoon olive oil and brown the meat. Be sure not to add too many pieces of beef chuck at a time. Turn the pieces over until all the meat sides are brown but not burned.
Remove the browned beef chuck and transfer it to a plate. Then, add the sliced onion into the excess liquid. Add the cut baby carrots also. Add 1 tablespoon of olive oil. Cook until reduced - about 5 minutes. Stir often.
Add the parsley, and minced garlic, and stir while continuing to cook - 5 minutes or less.
Return the beef chunk to the Dutch oven. Stir into the carrots and onions. Add the salt, pepper, and bay leaf.
Add red wine and simmer for a few minutes to remove the alcohol. Stir in the Dutch oven.
Add the chicken broth (or beef broth) to the Dutch Oven.
Place the diced tomatoes, peppers, black olives, Thyme, Salt, and pepper in the saucepan. Cover and cook for about 40 minutes. Then, cook uncovered for 10 more minutes.
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