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Home » Recipe » Beef Stew with Carrots Recipe

Beef Stew with Carrots Recipe

Last Modified: May 17, 2022 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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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.

Why was I inspired to make this Beef Stew with Carrots recipe?

Beef stew has its origin in Japan. It has been made since ancient times. It has been around for a while in various forms. Some stews started with lamb.

I made this beef stew and carrots recipe for the kids in various ways over the years, and they loved it. The ingredients are ones I had in the house most weeks so that I could throw them together for dinner.

What ingredients are in Beef Stew with Carrots Recipe?

This recipe has several ingredients, but if you set them up before you start, you will be good to go when you begin cooking.

Catalina Crunch Low Carb Cereal
  • 1.5 lb of beef chuck cube
  • 1 bag of baby carrots sliced in half
  • 8 oz of sliced black olives
  • 1 sliced green pepper
  • One 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
  • One teaspoon parsley dried
  • 1 teaspoon thyme dried
  • 1 bay leaf
  • Salt and pepper
beef stew with carrots ingredients

How to make this Beef Stew with Carrots Recipe?

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.

Add meat back to Dutch oven

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.

Remove meat add oil onion carrots

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

Add parsley and garlic

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 wine

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

Add broth

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.

Add Tomatoes peppers olives salt pepper and thyme

Recipe Reveal:

Here is the finished Beef Stew with Carrots dish. Doesn’t it look amazing? It is super delicious.

Beef Stew with Carrots Recipe - square image with no title

Recipe Hint or Tips:

If you want the dish to be similar and cook longer, lower the heat and add about ½ hour to the cooking time above.

Related Posts

Feel free to visit our other beef recipe posts similar to this one for even more wonderful soup recipes.

  • Short Ribs Stuffed Peppers Recipe
  • Delicious Asian Beef Kebabs Recipe
  • Keto Freezer Meal Ranch Burger Recipe
  • Delicious Instant Pot Meatloaf Recipe

Substitutions You Can Use

This recipe is a pretty low-carb, gluten-free dish. Here are a few substitutions for different versions of this recipe.

  • For thicker beef stew, coat the chunks with gluten-free or regular all-purpose flour, then add to the Dutch oven to brown. When adding the broth, add about ½ cup more if it starts drying out.
  • No wine - substitute the wine with the same part of the broth.
  • Make it more flavorful - Add about 1 tablespoon of soy sauce or Worcestershire for extra flavor.
  • Use ground beef instead of beef chuck - feel free to substitute the same amount of ground beef as beef chucks cube.

Variations

If you are looking for ideas on how to change this recipe, check out these below.

  • Spicy - add red pepper flakes when adding the olive oil in the first few steps.
  • Kid-friendly - Sprinkle with shredded cheddar cheese on top before serving.

Equipment Used for this Recipe

Using the right equipment to make a recipe is essential. The following are the tools I used for this recipe; if you don't have them feel free to buy them through Amazon (affiliate).

Storage

This recipe, after being cooked, is good for 2-3 days in the refrigerator.

I would not recommend freezing this dish after cooking.

Printable and Shareable Recipe Card

Feel free to share or print this recipe for your convenience.

Beef Stew with Carrots Recipe

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Sabrina Quairoli
May 17, 2022
by Sabrina Quairoli
Cuisine american
Category Beef Recipes Recipe Soup Recipes
Persons
6
Serving Size
1
Prep Time
10 minutes
Cook Time
1 hour, 5 minutes
Total Time
1 hour, 15 minutes

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

  1. Preheat the Cast Iron Dutch oven.
  2. 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.
  3. 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.
  4. Add the parsley, and minced garlic, and stir while continuing to cook - 5 minutes or less.
  5. Return the beef chunk to the Dutch oven. Stir into the carrots and onions. Add the salt, pepper, and bay leaf.
  6. Add red wine and simmer for a few minutes to remove the alcohol. Stir in the Dutch oven.
  7. Add the chicken broth (or beef broth) to the Dutch Oven.
  8. 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.
Calories
326
13%
Fat
14 g
22%
Saturated
3.5 g
17%
Carbs
16 g
5.7%
Protein
27 g
Fiber
5.8 g
23%
Sugar
7.4 g
Sodium
949 mg
39%
Trans fat
0.2 g
Cholesterol
72 mg
24%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tags

beef stew recipe,
hardy stew recipe,
stovetop beef stew recipe
© 2022 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

Food safety

Make sure your cooking temperature of the beef chuck is at least 145°F (medium-rare), 160°F (medium), or 170° (well done).

Do not use the same utensils on cooked food that previously touched raw meat.

Wash hands after touching raw meat.

Don't leave food sitting out at room temperature for extended periods.

Never leave cooking food unattended.

See more guidelines at USDA.gov.

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Beef Stew with Carrots Recipe - square image
Beef Stew Recipe with Ingredients

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