Everyone’s favorite Beef Stew with Carrot Flowers recipe is a classic slow-cooked dish with the MOST tender meat, petal carrots, tiny potatoes and green beans simmered in a rich red-wine sauce. Perfect comfort food for a cold night!
Ahhh Beef Stew! Tender chunks of golden brown beef simmered in a rich tomato and wine beef broth, until you can cut the perfectly marbled meat with a fork. Add in some adorable carrot flowers, crunchy green beans, creamy potatoes and pungent peas, and you have the makings for the perfectly balanced, cold winter, dinnertime meal.
What makes this supper “SUPER” (try saying that 10 times fast), is it’s delicious simplicity. It just simmers away until you’re ready to eat, and makes your home smell absolutely incredible. It truly is one of the most comforting meals. Plus, I love that it’s all-inclusive in one little pot. Meat, veggies and the best deeply flavored sauce you’ll ever taste! It also makes for wonderful leftovers for tomorrow’s dinner (some say it tastes even better).
And here is a TIP for searing the beef without all the messy fuss. Toss the beef chunks in olive oil and then toss them in the flour (shake off excess). Then, add the meat to a Hot, DRY Dutch oven. Do not add any additional oil to the pan. You’ll find that you get an amazing sear on the beef with no splatter!
You can also make this yummy dish in the crockpot (add browned beef and the rest of the ingredients into the slow cooker and set on low for 7-8 hours or high for 5 hours), if you so desire. I just happen to love the Dutch oven version myself. Either way, I hope you love it as much as we do! Enjoy.
- 3 pounds boneless, well-marbled beef chuck, cut into 1½ pieces
- 3 tablespoons olive oil
- ¼ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 medium yellow onions, chopped
- 6 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- 2 cups dry red wine
- 1 teaspoon Worcestershire sauce
- 2 cups beef broth
- 1 teaspoon beef bouillon
- 2½ cups water
- 3 bay leafs
- ½ teaspoon paprika
- 2 teaspoons oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
- 4 large carrots, peeled and cut into flowers (see note)
- 3 ribs celery, chopped
- 6 potatoes (baby Yukon’s), cut in half
- ½ lb. green beans, trimmed
- 2 tablespoons cornstarch, if needed
- Preheat oven to 325°F.
- In a medium size bowl, pat beef dry and toss in olive oil. Toss in the flour, salt and pepper and combine to coat evenly. Shake off any excess flour. In a large Dutch oven or heavy pot, over medium-high heat, brown meat (in 3 batches) turning with tongs (do not crowd the pan), about 5-8 minutes per batch (let sear on one side before turning). Transfer meat to a large plate and set aside.
- Add in onions, garlic and balsamic vinegar, and cook (stirring with a wooden spoon to scrape brown bits from bottom of pan) about 5 minutes. Add in tomato paste and cook a few minutes more. Add beef with any juices back into the pan. Add wine, Worcestershire, beef broth, beef bouillon, water, bay leafs, paprika, oregano, basil, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
- Remove pot from oven and add carrots, celery, potatoes and green beans. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (remove bay leaves). If the gravy needs thickening, remove 1 cup of the hot liquid. Using a separate small bowl, combine ¼ cup water and cornstarch until smooth. Mix with a little hot liquid at a time until combined and return mixture to pot. Cook over medium heat on stovetop until bubbly and thick. Enjoy!
For other cold weather meals, please check out our Hickory Ham and Navy Bean Soup, Mama’s Meaty Manicotti or Chicken and Waffle Crisps!