Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This beef and potato stew is slow-cooked to perfection, with a richly flavored sauce and tender bites of beef and vegetables. You can make this comforting stew ahead of time to serve to guests or to have on hand to reheat as an easy weeknight dinner.

EatingWell.com, August 2022

Gallery

Credit: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin

Recipe Summary

active:
45 mins
total:
3 hrs 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in bottom third of oven; preheat to 325°F. Heat a large ovenproof Dutch oven over medium-high heat. 

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  • Toss beef with 1 teaspoon salt and pepper in a large bowl. Add oil to the pot and swirl to coat. In 3 batches, add beef; cook until browned on 2 sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining beef. 

  • Reduce heat to medium and add onions and garlic; cook, stirring often, until softened and starting to brown slightly, about 3 minutes. Add tomato paste and rosemary; cook, stirring constantly, until fragrant and the tomato paste darkens, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated, about 1 minute. 

  • Stir in wine and bring to a boil; cook, stirring, until glossy and thickened, about 5 minutes. Add broth, thyme sprigs, bay leaf and the remaining 1/2 teaspoon salt; bring to a boil. Stir in the beef and any accumulated juices. Remove from heat and cover tightly with a lid. Transfer to the oven and bake until the sauce has reduced and the beef is mostly tender, about 2 hours. 

  • Remove from oven; stir in potatoes and carrots. Cover and continue baking until the beef, potatoes and carrots are tender, about 1 hour. 

  • Stir in vinegar and horseradish. Garnish with parsley, if desired.

To make ahead

Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition Facts

1 1/2 cups
435 calories; protein 42g; carbohydrates 30g; dietary fiber 5g; sugars 7g; fat 11g; saturated fat 3g; mono fat 6g; poly fat 1g; cholesterol 111mg; vitamin a iu 3908IU; vitamin b3 niacin 9mg; vitamin b12 3mcg; vitamin c 25mg; vitamin e iu 2IU; folate 51mg; vitamin k 6mg; sodium 671mg; calcium 64mg; iron 5mg; magnesium 58mg; phosphorus 395mg; potassium 922mg; zinc 10mg; omega 6 fatty acid 1g; niacin equivalents 14mg; selenium 45mcg.
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