Can I Use Pot Roast For Beef Stew

what you’ll need to make beef stew with carrots & potatoes

The most crucial step is to begin with the appropriate cut of meat. You want to purchase chuck roast that has a good amount of white fat veins running through it, or that is well-marbled. Avoid purchasing meat that is simply labeled as “stew meat,” especially if it appears lean. No matter how long you cook it, I can assure you that it will not become tender.

Use any dry red wine (Cabernet Sauvignon, Pinot Noir, Merlot, etc.) for the wine. ) that is inexpensive but still good enough to drink.

How To Make Beef Stew with Carrots & Potatoes

Start by trimming off any large, easily accessible fat chunks (such as the one my knife is pointing to below). However, don’t go overboard with the trimming because the fat is what makes the beef tender.

Next, season the meat generously with salt and pepper.

In a big pot or Dutch oven, heat up some oil and brown the meat in batches.

Although it takes some time, browning the meat gives the stew more flavor and depth. (Note: It’s crucial to avoid packing the pan too full; if you do, the meat will steam rather than sear, losing its beautiful color and flavor.) ).

After removing the meat, add the balsamic vinegar, onions, and garlic to the pan. In addition to adding flavor, the vinegar will loosen all the brown bits from the pan’s bottom.

After the vegetables have softened, cook for an additional minute after adding the tomato paste.

Reintroduce the steak to the pan and coat it with flour.

Stir until the flour is dissolved.

Add the wine, broth, water, thyme, bay leaves, and sugar.

After bringing to a boil, put a lid on it and bake it for two hours.

After 2 hours, add the carrots and potatoes.

Put the dish back in the oven and cook it for an additional hour, or until the potatoes and carrots are tender and the meat is fork-tender.

Feel free to adapt the recipe to your liking. If you want, you can serve it without potatoes over buttered egg noodles or, towards the end, add some frozen peas or sautéed mushrooms. Either way, it’s soul-satisfying comfort food for a cold night.

What’s the Best Beef for Beef Stew?

For beef stew, I suggest using chuck roast, which is made from the cow’s shoulder. It tastes good and is nicely marbled with fat. Plus it can be less expensive than other options.