Homemade Beef Stew with Carrots & Potatoes
Delicious beef stew recipe on the stovetop with sauteed chunks of tender meat and hearty root vegetables simmering in a flavorful red wine reduction sauce.
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00:00 Intro
00:33 Prepare the Vegetables
02:10 Prepare the Beef
03:25 Saute the Beef
04:17 Cook the Vegetables
04:32 Add the Aromatics
04:56 Deglaze the Pan
05:19 Make the Stew Liquid
06:21 Finish Cooking in the Oven
07:54 Garnish and Serve
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✅ INGREDIENTS:
• 2 ½ pounds boneless beef chuck
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 2 cups carrots
• 1 cup celery
• 1 cup red onion
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon minced garlic
• ¼ cup balsamic vinegar
• 1 tablespoon tomato paste
• ¼ cup all-purpose flour
• 3 cups beef stock
• 1 cup red wine
• 2 tablespoons soy sauce
• 1 pound Yukon gold potatoes
• 1 tablespoon parsley
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Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge, and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
Pot Roast with Mashed Baked Potatoes
One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Skip the rental counter. Sign up for Turo here: Use promo code Ragusea15 for $15 off your first trip!
***RECIPE, FEEDS 6-8 PEOPLE***
FOR THE POT ROAST
2.5-3 lb beef chuck roast
1 large onion
1-2 stalks celery
1 lb large carrots
1-2 cups red wine (about half a bottle)
28 oz can crushed tomatoes
2-3 tablespoons tomato paste
1/4 cup flour
2-3 tablespoons Worcestershire sauce
1-2 tablespoons balsamic vinegar
oil
salt
pepper
garlic powder
fresh rosemary
FOR THE POTATOES
2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds
1-2 sticks (4-8 ounces) butter, ideally cultured butter
Half a head of garlic
1/2-1 cup milk
salt
pepper
If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat — don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F.
While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan.
When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven.
Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner.
Peel the carrots and cut them into large chunks of roughly equal mass.
After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour.
Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks.
That's it. Eat.
Slow Cooker Neck Bones & Potatoes - I Heart Recipes
Hey y’all! My recipe for Slow Cooker Neck Bones and Potatoes is quick and easy, perfect for a busy weeknight.
It doesn’t get much easier than this, fam! This slow cooker meal is simple, budget-friendly and filling. Follow along as I show you how to throw together this tasty dish!
Place the neck bones in your slow cooker or Crock Pot. Add in chopped onions, seasonings, potatoes, gravy packets and broth. Cook on high for 6 hours, and you are set. Serve with greens (or your favorite veggie) and a slice of cornbread for a hearty, delicious meal!
Find the recipe here:
Timestamps for video:
0:15 - Add neck bones to a slow cooker.
0:22 - Add onions.
0:34 - Sprinkle in seasoning salt.
0:42 - Sprinkle in onion powder.
0:48 - Sprinkle in black pepper.
0:52 - Sprinkle in a gravy pack.
1:03 - Toss everything together.
1:10 - Pour in broth.
1:18 - Add chopped potatoes.
1:38 - Cover and cook for six hours.
2:02 - Serve with some collard greens and enjoy!
Loved this Slow Cooker Neck Bones and Potatoes Recipe? Here are some more recipes to try:
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Mixed Beans and Smoked Pork Neck Bones:
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About Me & I Heart Recipes: Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I love cooking, baking, and sharing my recipes. I'm a firm believer that cooking shouldn't be a chore, IT SHOULD BE FUN!!! Therefore, I'm here to share my fun, and easy recipes for everything including soul food favorites, old fashioned southern cuisine, restaurant copycat recipes, and your favorite comfort foods. Feel free to browse through my recipe collection and also come visit at to print out the recipes for FREE!
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Beef Roast with Carrots and Potatoes - Crock Pot Beef Roast Recipe
This crock pot beef roast with carrots and potatoes is amazing! Cant wait to make this again!!!!!
2 cans cream of mushroom soup (10.5oz each)
2.5 pound beef roast
24 oz package Honey Gold Potatoes
1 pound carrots
1 teaspoon minced garlic
1/2 cup water
1 teaspoon Worcestershire sauce
Desired salt and pepper
In crock pot, mix cream of mushroom soup, water, minced garlic, and
Worcestershire sauce. Then place beef roast in middle of mixture with potatoes
and carrots on top. Cover and cook on high for 4-5 hours or low for 8 hours. Serve and enjoy.
* extra helpful hints
Use the honey golden potatoes so you don’t need to cut smaller. If you use bigger potatoes
cut into smaller pieces so they will cook through.
For the beef roast I used beef eye of round roast, but you can use any beef roast,
you may just need to trim excess fat.
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Crockpot Chuck Roast with Potatoes & Carrots Recipe
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Season a 2-4 pound chuck roast with:
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
Rub top, bottom and sides with seasoning
In a skillet with 2 TBS olive oil, brown all sides of roast.
Remove from skillet
In the same skillet add one cut up onion. Cook until soft and slightly browned.
Then add:
3/4 cup beef broth
1 TBS Worcestershire Sauce
2 TBS tomato paste
1 TBS brown sugar
1 TBS honey
Bring back to a simmer and let cook 1-2 minutes
Combine:
1 TBS corn starch
2 TBS cold water
Add to the skillet and simmer for 1-2 minutes until slightly thickened
Place roast in a crockpot. Add potatoes (cut up), carrots and the liquid and onion mixture.
Cook on high 4-5 hours or low 6-8 hours.
The last hour of cooking, add 1-2 TBS Ketchup to the crockpot!
Enjoy!
POT ROAST WITH CELERY, CARROTS ???? POTATOES ???? & GRAVY ????????????