American · main

Classic Beef Stew with Potatoes and Carrots

Classic Beef Stew with Potatoes and Carrots reads umami 8.6, richness 7.0 and salinity 4.3 on Palate's 0–10 flavor X-ray — a American main, about 2 hr 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.3 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 3.1 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 7.1 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 8.6 · Richness 7.0 · Salinity 4.3 · Allium 3.8 · Sweetness 3.2 · Fruity 3.0 · Sourness 2.9 · Funk & Ferment 2.5 · Floral 1.9 · Herbaceous 1.9 · Earthy 1.9 · Warm Spice 1.3 · Bitterness 1.2 · Heat 0.7 · Citrus 0.7 · Nutty 0.6

What's in it (16)

• boneless beef chuck roast — 1134 g
• salt — 7 g
• black pepper — 3 g
• all-purpose flour — 23 g
• vegetable oil — 41 g
• yellow onion — 110 g
• carrots — 180 g
• garlic — 9 g
• tomato paste — 30 g
• beef broth — 946 g
• dry red wine — 237 g
• bay — 2 g
• thyme — 1 g
• yellow new potatoes — 680 g
• unsalted butter — 27 g
• parsley — 7 g

Time & effort: about 2 hr 30 min · effort: involved

Nutrition (per 100 g, engine-estimated): 176.2 kcal, 13 g protein, 9.8 g fat, 9.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the beef chuck cubes dry, then season all over with 1 teaspoon of the salt and the black pepper. Toss with the flour until lightly and evenly coated.
2. Heat 2 tablespoons of the oil in a large Dutch oven over high heat until shimmering. Working in two batches so you don't crowd the pot, sear the beef until deeply browned on at least two sides, 6-7 minutes per batch, then transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and beginning to turn golden at the edges, 5-6 minutes. Add the garlic and tomato paste and cook, stirring constantly, until the paste darkens slightly and smells toasted, about 1 minute.
4. Pour in the red wine, scraping up the browned bits from the bottom of the pot, and simmer until reduced by about half, 3-4 minutes.
5. Return the beef and any accumulated juices to the pot. Add the beef broth, bay leaves, and thyme, and stir to combine. Bring to a boil, then reduce the heat to low, cover partially, and simmer gently until the beef is just becoming tender, about 1 hour 15 minutes.
6. Stir in the potatoes and the remaining 0.5 teaspoon salt. Cover partially again and continue to simmer until the potatoes and beef are both fork-tender, 35-40 minutes.
7. Uncover, discard the bay leaves, and simmer briskly, stirring occasionally, until the stew has thickened enough to coat the back of a spoon, 10-15 minutes.
8. Remove the pot from the heat and stir in the butter until melted and glossy. Taste and adjust salt. Ladle into bowls and finish with the chopped parsley.

Dishes with a similar flavor shape

• Sunday Pot Roast with Carrots and Potatoes — American
• Old-Fashioned Beef Stew with Root Vegetables — American
• Sunday Sauce with Braised Meatballs — Italian-American
• Greek-Style Braised Short Ribs with Cinnamon and Tomato — Greek
• Boeuf Bourguignon — French

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.