Slow-Braised Beef & Carrots

Fork-tender beef stew meat and sweet carrots slowly braised in a savory broth, resulting in a rich, comforting meal perfect for a cozy weekend evening.

• Prep: 15 min
• Cook: 4 hr
• Total: 4 hr 15 min
• Servings: 5
• Cuisine: American
• Difficulty: Medium
• Cost: $5.90/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• rich
• savory
• roast
• bake
• slow cooker

Ingredients

• 2 pound beef stew meat (cut into 1 1/2-inch cubes)
• 2 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 4 cup beef broth
• 1 can tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon black pepper
• 1.5 pound carrots (peeled and cut into 1-inch pieces)
• 2 tablespoon fresh parsley (chopped, for garnish)
• 2 pound russet potatoes (peeled and cut into 1-inch cubes)
• 0.5 cup milk
• 4 tablespoon butter
• 1 teaspoon salt

Instructions

1. Pat the beef stew meat dry with paper towels and toss with all-purpose flour. Season liberally with salt and black pepper.
2. Heat vegetable oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef on all sides in batches if necessary, about 2-3 minutes per side. Remove browned beef and set aside.
3. Return beef to the pot. Add beef broth, tomato paste, dried thyme, and dried rosemary. Stir to combine and scrape up any browned bits from the bottom of the pot. Bring to a simmer.
4. Cover the Dutch oven tightly and transfer to a preheated oven at 300°F. Braise for 2 hours.
5. After 2 hours, remove from the oven and stir in the cut carrots. Return to the oven and continue braising for another 1 1/2 to 2 hours, or until the beef is fork-tender and the carrots are soft.
6. About 30 minutes before the beef is done, prepare the mashed potatoes. Place the peeled and cubed russet potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
7. Drain the potatoes well. Return to the hot pot. Add milk and butter, then mash until smooth and creamy. Season with salt and black pepper to taste.
8. Taste the braised beef and season with additional salt and pepper if needed. Ladle the slow-braised beef and carrots over creamy mashed potatoes. Garnish with fresh parsley, if using.

Notes

Leftovers are fantastic and often taste even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 748
• Protein: 46.6 g
• Carbohydrates: 55 g
• Fat: 39.3 g
• Fiber: 7 g
• Sodium: 1445 mg
• Saturated Fat: 16.3 g
• Sugar: 13.9 g
• Cholesterol: 152 mg