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