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Epicurious

Beef Stew with Potatoes and Carrots

4.5

(323)

Image may contain Dish Food Meal Bowl Plant and Stew
Photo by Romulo Yanes

This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then they’re braised in a red-wine beef broth. Adding the potatoes and carrots toward the end of cooking keeps their character and color bright.

Cooks’ note:

Stew improves in flavor if made at least 1 day ahead. Chill (covered once cool) up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.

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