Description
Hearty Beef Stew with Potatoes and Carrots is a comforting one-pot meal featuring tender beef, hearty vegetables, and a rich, savory broth. Perfect for chilly evenings or family gatherings, this stew is deeply flavorful and satisfying.
Ingredients
Units
Scale
- 2 lbs stewing beef (chuck or brisket), cut into cubes
- 3 tablespoons flour (for dredging)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 medium potatoes, peeled and chopped
- 4 carrots, peeled and chopped
Instructions
- Season beef cubes with salt and pepper, then dredge lightly in flour.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches and set aside.
- In the same pot, sauté onion and garlic until softened, about 3–4 minutes.
- Add tomato paste and cook for 1–2 minutes to deepen the flavor.
- Return beef to the pot. Pour in beef broth and red wine (if using). Add Worcestershire sauce, bay leaves, and thyme.
- Bring to a boil, then reduce heat and simmer covered for 1.5 to 2 hours, until beef is tender.
- Add potatoes and carrots. Simmer uncovered for another 30–40 minutes, until vegetables are soft and stew is thickened.
- Remove bay leaves. Taste and adjust seasoning if needed. Serve hot.
Notes
- Chuck roast is best for tender, flavorful stew meat.
- For a gluten-free option, use cornstarch or GF flour instead of regular flour.
- Skip the wine and use extra broth for an alcohol-free version.
- Add mushrooms, parsnips, or celery for added depth.
- Stew tastes even better the next day—great for meal prep.
- Freeze in individual portions for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg