Remove the pot from the oven and add the carrots and potatoes. Then return to the oven for 30 minutes more. Now it’s ready to serve. Garnish with minced fresh parsley if you like and enjoy!
Ingredients for Making the Best Beef Stew
* Beef: Use chuck roast or a similar cut as explained above. Avoid packages of “stewing meat” from the supermarket.
* Wine: You don’t need a fancy wine to make beef stew! An inexpensive full-bodied wine like a Cabernet, Zinfandel, Merlot or Bordeaux will often be excellent for stew, with the acidity tenderizing the meat and the flavor mellowing as it cooks.
* Beef broth: I recommend using a low-sodium beef broth, so you can easily control the saltiness of the stew.
* Potatoes: I prefer using baby Yukon potatoes for beef stew, as they can withstand hours of slow cooking while retaining their shape and texture. Avoid large red, yellow or salad potatoes, which can become mushy when cooked for a long time.
Best Ever Beef Stew
This beef stew is hearty comfort food at its best! Tender and melt-in-your-mouth beef is simmered in a rich and divine sauce with carrots, onions, and potatoes.
prep time: 20 MINScook time: 2 HRS 30 MINStotal time: 2 HRS 50 MINS
Ingredients
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