Beef Stew with Carrots and Sweet Potatoes


Beef Stew with Carrots and Sweet Potatoes recipe. If you’re looking for the perfect rustic dinner recipe for cooler months, then you must make this recipe! This Oven Beef Stew with Carrots and Sweet Potatoes is warm, comforting, and hearty, made with rich and robust red wine, carrots, onions, poblano peppers, sweet potatoes, and cremini mushrooms. This dish is deliciously served over polenta, mashed potatoes, or noodles—definitely, the perfect antidote for cold evenings.😏

Servings: 10
Total Time: 3 Hours 30 Minutes

How to Make Oven Beef Stew with Carrots and Sweet Potatoes

  • 4 pounds boneless beef chuck, cut into 1-1/2-inch pieces (this cut is also called chuck shoulder pot roast)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons extra virgin olive oil, as needed
  • 2 large yellow onions, cut into 1-inch chunks
  • 10 garlic cloves, peeled and smashed
  • 2 large Poblano pepper, cut into 1-inch chunks
  • 4 tablespoons balsamic vinegar
  • 3 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine, such as Malbec
  • 4 cups of water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 tablespoons sugar
  • 1 tablespoon knorr beef flavor bouillon
  • 5 large carrots, peeled and cut into 1-inch chunks on a diagonal
  • 3-4 medium sweet potatoes or Yukon gold, peeled and cut into chunks
  • 1 pound cremini mushrooms, quartered
  • Fresh chopped parsley, for serving


Preheat the oven to 325 °F and set a rack in the lower-middle position. Pat the beef dry and season with 2 teaspoons kosher salt and 1 teaspoon ground black pepper. In a large Dutch oven or oven-safe heavy soup pot, heat 3-4 tablespoons of the oil over medium-high heat until hot and shimmering.

Brown the meat in batches, turning with tongs, for about 5 minutes per batch; add more oil, if needed. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the beef to a large plate and set it aside.

Delicious Oven Beef Stew with Carrots and Sweet Potatoes

Add 2 more tablespoons of oil to the pot and reduce the heat to medium. Add the mushrooms and cook, occasionally stirring, until well browned, about 2- 3 minutes. Add the roughly chopped onion and poblano pepper and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot until the vegetables soften about 5 minutes. Add the balsamic vinegar and cook, stirring, for about a minute.

Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 to 2 minutes.

Add the wine, water, bay leaf, thyme, sugar, and beef flavor bouillon. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. Remove the pot from the oven and add the carrots and sweet potatoes.

Cover and place back in the oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender but still holds its shape. Taste and adjust seasoning, if necessary. Serve the beef stew warm or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.

This beef stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat, or in a 350 °F oven. Garnish with fresh parsley, if desired. To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil if desired. Enjoy!


  • From the shoulder, Beef chuck is the choice for any stew because it marbled intramuscular fat. If you can’t find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes.
  • Pair with our Delicious Creamy Parmesan Polenta

Delicious Oven Beef Stew with Carrots and Sweet Potatoes

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