STREAMING NOW: Carnivorous

Beef Stew With Potatoes, Carrots and Peas

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Very simple stew that can be cooked on the stove. You can even prepare the stew through step 3 and then refrigerate, covered, for up the three days! Stews always taste better the next day anyway.”
3hrs 30mins

Ingredients Nutrition


  1. Heat oven to 300°F.
  2. Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
  3. Add onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Lower heat to medium. Add garlic; cook, stirring 30 seconds. Stir in flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours.
  4. Add carrots and potatoes, return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a