AmericanMedium · Hot
Hearty Beef and Carrot Stew
Beef goes into the pot with yellow onion, carrot, and potato, and from there it is simply a matter of time — a long, unhurried simmer that turns tough cuts yielding and draws everything into a broth that is dark and deeply savory, perfumed all the way through with thyme. There is nothing clever here, just the kind of stew that has fed cold, hungry people for a very long time and continues to do so reliably.
Prep
20 min
Cook
2h
Rest
5 min
Total
2h 25m
Method
Sear the Beef
1
Pat the beef steak dry with paper towels and cut into 2-inch chunks. Season generously with salt and black pepper.
2
Heat the olive oil in a large Dutch oven or stockpot over medium-high heat until shimmering.
3
Add the beef pieces in a single layer and sear undisturbed for 3 to 4 minutes per side until deeply browned on all sides. Work in batches if needed to avoid crowding. Transfer the seared beef to a plate and set aside.
Build the Aromatics
4
Reduce the heat to medium. Add the yellow onion to the same pot and cook, stirring occasionally, for 5 minutes until softened and fragrant.
Deglaze and Simmer
6
Pour in the red wine vinegar to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
7
Add the tomato sauce and stir to combine with the vegetables.
8
Return the seared beef to the pot along with any collected juices. Add enough water to just cover the ingredients.
Add Potatoes and Finish
10
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
727
per serving
High in protein · 49gLow sugar · 12gLow saturated fat · 7g
Protein
49g
Carbs
36g
Fat
44g
Sat. fat
7g
Fiber
7g
Sugar
12g
Sodium
1068mg
Gluten FreeDairy FreeDiabetes FriendlyHigh Blood Pressure CautionKidney CautionHigh ProteinIron RichComfort Food
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
18
per serving
ECarbonBEU all-round· carbon sets the grade
Water
1.0m³
Land
350Pt
Runoff
0.3g P
Beef Steak drives 98% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
4
Spicy
Textures
TenderSoftHeartyFork Tender
Aromas
HerbalSavoryEarthyCaramelizedWarming
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
Cooking Temperature
Sear beef at medium-high heat until oil shimmers before adding meat. Ensure beef reaches minimum internal temperature of 145°F for medium-rare, or 160°F for well-done, before consuming.
Cross Contamination
Use separate cutting boards for raw beef and vegetables. Wash hands thoroughly with soap after handling raw meat. Sanitize all utensils and surfaces that contacted raw beef before using for other ingredients.
Storage
Cool stew to room temperature within 2 hours of cooking, then refrigerate in airtight containers. Consume within 3-4 days refrigerated, or freeze for up to 3 months. Reheat to 165°F throughout before serving.
High Risk Population
For elderly, pregnant, immunocompromised, or young children: ensure beef reaches 165°F minimum internal temperature and stew is served hot. Avoid reheating more than once.
Handling
Pat beef dry before searing to achieve proper browning. Work in batches when searing to avoid crowding, which causes steaming instead of searing and reduces food safety.
Allergen Warning
This recipe contains celery. For commercial or institutional settings, celery must be declared on allergen labels. Remove thyme sprigs entirely before serving as garnish to avoid confusion with celery stalks.
Pro Tips
Technique
Don't rush the sear. Give the beef pieces space in the pot — work in batches if you must — and let them sit undisturbed until they've built a proper crust. That browned fond is where half the flavor lives, and we'll scrape every bit of it up with the vinegar later.
Time Saver
If you have good homemade stock in the fridge, pour in a cup in place of some of the water. It deepens the whole pot and makes the broth taste like it was tended all day, even if it wasn't.
Substitution
No beef steak? A bone-in shoulder cut works beautifully here and often costs less. It needs a little longer to go tender, but the marrow does wonders for the broth.
From the chef
There's a rhythm to a Sunday afternoon when the pot has been on long enough that the whole house smells like someone's been taking care of you. This is that stew — the kind my mother would set on the back of the stove and let mumble to itself while we played cards and the light went soft through the kitchen window. The wine vinegar lifts everything, and the carrots go soft-sweet against the beef in a way that reminds me there's no hurry in this kitchen. Ever.
TagsOne PotSlow SimmeredComfort FoodWinter Warmth
AllergensCelery
Source: generated · May 30, 2026