Beef Stew Recipe with Carrots: A Perfect Comfort Food
Are you a fan of hearty, comforting meals that come together with minimal fuss? Beef stew with carrots is a classic dish that combines tender beef and sweet carrots to create a delicious and satisfying meal. This recipe is not only easy to follow but also flexible, allowing you to add as many carrots as you desire. Here's how to make this comforting stew at home in your kitchen.
Ingredients
1 kg (2 lb) beef stew meat, cut into cubes 4 medium carrots, peeled and sliced 1 large onion, chopped 3 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper, to taste 2 cups beef broth 2 tablespoons tomato paste 2 tablespoons cornstarch 2 tablespoons cold water 1 cup fresh or frozen peas (optional) Lemon wedges, for serving (optional)Instructions
Preheat your oven to 180°C (350°F). Place the sliced carrots in a small bowl and drizzle with a bit of olive oil to prevent them from browning in the stew. Set aside.
Heat the remaining olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes. Use tongs to transfer the beef to a plate and set aside.
Add the chopped onion and minced garlic to the pot and sauté until the onions are translucent, about 5 minutes. Stir in the thyme and rosemary, then return the beef to the pot along with any accumulated juices.
Pour in the beef broth and tomato paste. Stir to combine, and bring the mixture to a simmer. Place the pot in the preheated oven and bake for 1.5 to 2 hours, or until the beef is tender and the stew has thickened. If the stew becomes too dry, add a little more beef broth as needed.
In a small bowl, mix the cornstarch with cold water until smooth. Stir this mixture into the stew and continue to cook for an additional 10 minutes to thicken the sauce.
Season the stew with salt and pepper to taste. If desired, stir in the fresh or frozen peas during the last 5 minutes of cooking to add a pop of freshness.
Serve the beef stew hot, garnished with the carrots and a squeeze of lemon wedge if desired.
Tips for Success
Pat the beef cubes dry with paper towels before cooking to ensure they brown properly. High moisture can interfere with browning.
If you don't have fresh thyme or rosemary, you can use dried herbs, but the quantities may need to be adjusted. Dried herbs typically require double the amount compared to fresh herbs.
Carrots cut into smaller slices will cook faster and be more tender. Feel free to use a combination of colored carrots for a more vibrant stew.
Add some bay leaves for an extra depth of flavor, or sub in other herbs like oregano or sage if you prefer.
Storage and Serving Suggestions
If you have leftovers, let the stew cool to room temperature and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the texture of the carrots, as overcooking can make them mushy.
Conclusion
Beef stew with carrots is a perfect comfort food that is both satisfying and customizable. You can easily adjust the quantities of beef and vegetables to suit your tastes, and even add other ingredients like potatoes or mushrooms for variations. This recipe is not only tasty but also flexible, making it a great option for a cozy meal on a cold evening or a pot luck dinner party. Start with this recipe and discover what works best for you in the kitchen!