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Beef stew with carrots and potatoes

An everyday dish for 2, ready in 90 minutes, around $5.36 a serving. People actually plan it with Popotam, and it's in season in October.

90mintotal
≈ $5.36a serving
744kcalper serving
60gof protein
In season in OctoberFreezes well
Let's cook
Beef stew with carrots and potatoes, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Prep the veggies

    Peel the onion and slice it. Peel the carrots and cut them into thick rounds. Peel the potatoes, cut them into big 3 cm cubes and set them aside.

  2. Cut and flour the meat

    Cut the chuck into 3 cm cubes and pat them dry with paper towels or a clean dish towel. Put them in a bowl with the 10 g of flour, salt and pepper, and toss to coat.

  3. Brown the meat

    Heat 2 cl of olive oil in the Dutch oven over high heat. Brown the beef cubes on all sides, in two batches if needed, then take them out.

    Tip · Don't crowd the Dutch oven with meat, or it releases its water and boils instead of browning. Let it get a good color before flipping.

  4. Cook the onion

    Turn the heat down to medium, pour in the rest of the olive oil and cook the onion, scraping up the browned bits from the bottom. Put the meat back in the pot.

  5. Deglaze with red wine

    Pour in the 10 cl of red wine and let it bubble over high heat to cook off the alcohol.

  6. Add liquid and carrots

    Dissolve the bouillon cube in 40 cl of hot water and pour it into the Dutch oven. Add the carrots and thyme, then stir. Cover and simmer over low heat.

  7. Add the potatoes

    Add the potatoes to the pot and push them down into the liquid, adding a little water if they're not covered. Cover and keep going over low heat until the meat is fall-apart tender.

    Tip · Keep it at a very gentle simmer, just a few bubbles, so the potatoes stay whole and the meat turns tender.

  8. Check and serve

    Poke a potato and a beef cube with the tip of the knife: they should be tender. Taste, adjust the salt and pepper, then serve piping hot.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 744 kcal. 27% comes from carbs, 32% from protein and 38% from fat.

50 gCarbs
60 gProtein
32 gFat
Per serving (the dish for 2, divided by 2)
Energy744 kcal
Protein60 g
Carbs49.7 g
of which sugars11.5 g
Fat31.5 g
of which saturated fat9.1 g
Fiber9.9 g
Salt3.6 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $5.36 a serving, adding up the average prices of the ingredients you need to buy.

≈ $10.71for 2 people
≈ $5.36a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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beef chuck, carrots, potatoes…