Hearty Beef Stew with Potatoes and Carrots

Hearty Beef Stew with Potatoes and Carrots is a classic comfort food dish that features tender chunks of beef slowly simmered in a rich, savory broth. With carrots and potatoes soaking up the deep flavors, this stew is the perfect warm, satisfying meal for chilly days or relaxed family dinners.

Why You’ll Love This Recipe

This stew is slow-cooked to perfection, allowing the beef to become meltingly tender while the vegetables absorb all the rich, meaty flavors. It’s a complete, nourishing meal in a single pot, ideal for meal prep, freezing, or feeding a crowd. The aroma alone is enough to make it a household favorite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Stewing beef (chuck or brisket)
• Potatoes
• Carrots
• Onion
• Garlic
• Tomato paste
• Beef broth
• Red wine (optional)
• Worcestershire sauce
• Bay leaves
• Thyme
• Olive oil
• Salt and pepper
• Flour (for dredging)

directions

1. Cut beef into cubes and season with salt and pepper. Lightly dredge in flour.
2. In a large pot or Dutch oven, heat olive oil and brown the beef in batches. Remove and set aside.
3. In the same pot, sauté onions and garlic until fragrant.
4. Stir in tomato paste and cook for 1–2 minutes.
5. Add browned beef back to the pot. Pour in beef broth and red wine (if using). Add Worcestershire sauce, bay leaves, and thyme.
6. Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours.
7. Add chopped potatoes and carrots. Simmer for another 30–40 minutes until vegetables are tender.
8. Adjust seasoning to taste. Remove bay leaves and serve hot.

Servings and timing

Serves 6
Prep time: 20 minutes
Cook time: 2.5 hours
Total time: 2 hours 50 minutes

Variations

• Add celery, parsnips, or mushrooms for extra depth.
• Use sweet potatoes for a twist on traditional flavor.
• For a gluten-free version, skip the flour or use gluten-free flour for dredging.
• Omit wine and use additional broth for a non-alcoholic version.

storage/reheating

Store stew in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat on the stovetop over low heat, adding a splash of broth if needed to loosen the texture.

FAQs

What is the best cut of beef for stew?

Chuck roast is ideal because it becomes tender and flavorful when slow-cooked.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté aromatics first, then cook on low for 7–8 hours or on high for 4–5 hours.

Is red wine necessary?

No, it enhances the flavor but can be substituted with more broth.

Can I use canned tomatoes?

You can, but tomato paste provides a richer, more concentrated flavor.

How do I thicken the stew?

Flour used for dredging will naturally thicken the stew. You can also add a cornstarch slurry at the end.

Can I make this ahead of time?

Yes, stew often tastes better the next day after the flavors meld.

Should I peel the potatoes?

It’s optional—peeled potatoes create a smoother texture, while unpeeled adds rustic appeal.

Can I use fresh herbs?

Yes, fresh thyme or parsley can be added in the final minutes of cooking for brightness.

What sides go well with beef stew?

Crusty bread, mashed potatoes, or a green salad are all excellent choices.

Is this stew freezer-friendly?

Yes, freeze in individual portions for convenient future meals.

Conclusion

Hearty Beef Stew with Potatoes and Carrots is a timeless dish that brings comfort and deep flavor to your table. Whether you’re making it for a cozy evening or meal-prepping for the week, this stew delivers warmth and satisfaction with every bite.

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