Beef Stew with Carrots and Potatoes is the ultimate comfort food recipe featuring tender chunks of beef, hearty root vegetables, and a rich, savory broth that warms you from the inside out. This classic one-pot meal delivers satisfying flavors and filling nutrition, making it perfect for cold evenings, family dinners, or meal prep sessions. With simple ingredients and straightforward techniques, this hearty beef stew transforms basic pantry staples into a restaurant-quality dish that everyone will love.
Key Ingredients for Beef Stew with Carrots and Potatoes
To create this delicious Beef Stew with Carrots and Potatoes, you’ll need these essential ingredients:
- 2.5 pounds beef chuck roast, cut into 2-inch cubes and patted dry
- 3 tablespoons all-purpose flour for dredging
- 3 tablespoons vegetable oil for browning
- 1 large yellow onion, diced (about 2 cups)
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/2 cup red wine (optional, can substitute with additional beef broth)
- 6 cups low-sodium beef broth
- 2 bay leaves
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 teaspoon dried rosemary
- 1.5 pounds Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, diced
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
How to Make Beef Stew with Carrots and Potatoes
This Beef Stew with Carrots and Potatoes transforms simple ingredients into pure comfort through slow braising techniques. The recipe features perfectly tender beef, creamy potatoes, and sweet carrots swimming in a rich, herb-infused broth. Total preparation takes about 30 minutes, with 2.5 hours of hands-off cooking time for maximum flavor development.
Step-by-Step Instructions
Step 1: Prepare the Beef
Pat the beef chuck cubes completely dry with paper towels, then season generously with salt and pepper. Toss the beef pieces with flour in a large bowl, ensuring each piece is lightly coated. This coating will help create a beautiful brown crust and thicken the stew naturally.
Step 2: Brown the Beef
Heat vegetable oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. When the oil shimmers, add beef cubes in a single layer, working in batches to avoid overcrowding. Brown each side for 3-4 minutes until deep golden brown. Transfer browned beef to a plate and set aside.
Step 3: Build the Flavor Base
In the same pot with the remaining drippings, add diced onions and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant. Stir in tomato paste and cook for 2 minutes, allowing it to deepen in color.
Step 4: Deglaze and Add Liquids
Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot using a wooden spoon. Let the wine reduce by half, about 2-3 minutes. Gradually add beef broth, stirring to combine all ingredients smoothly.
Step 5: Return Beef and Season
Return the browned beef along with any accumulated juices to the pot. Add bay leaves, thyme, and rosemary. Bring the mixture to a gentle boil, then reduce heat to low and cover. Simmer for 1.5 hours, stirring occasionally.
Step 6: Add Vegetables
After 1.5 hours, add potatoes, carrots, and celery to the pot. The beef should be starting to become tender at this point. Cover and continue simmering for another 45-60 minutes until vegetables are fork-tender and beef easily shreds with a fork.
Step 7: Final Seasoning
Remove bay leaves and taste the stew. Adjust seasoning with additional salt and pepper as needed. If you prefer a thicker consistency, simmer uncovered for the last 15 minutes to reduce the liquid slightly.
Step 8: Serve
Ladle the hot stew into bowls and garnish with fresh chopped parsley. Serve immediately with crusty bread or dinner rolls for the complete comfort food experience.
Why You’ll Love This Beef Stew with Carrots and Potatoes
This Beef Stew with Carrots and Potatoes delivers restaurant-quality comfort food right in your own kitchen. The slow-braised beef becomes incredibly tender while the vegetables maintain perfect texture, creating a harmonious blend of flavors and textures in every spoonful. Making this hearty stew at home costs a fraction of ordering similar dishes from restaurants, while providing multiple satisfying meals for your family.
The aromatic herbs, rich beef broth, and caramelized vegetables create an irresistible aroma that fills your entire home with warmth and comfort. Unlike simpler soups, this substantial stew serves as a complete meal that truly satisfies hunger and cravings. Try making this comforting recipe at home and discover why homemade beef stew never goes out of style.
What to Serve Beef Stew with Carrots and Potatoes With
Beef Stew with Carrots and Potatoes pairs beautifully with various accompaniments that complement its rich, hearty flavors:
Bread Options: Serve with warm, crusty French bread, buttermilk biscuits, or cornbread for soaking up the delicious broth. Garlic bread or dinner rolls also make excellent choices for a complete meal.
Fresh Elements: Add brightness with a simple green salad featuring mixed greens and vinaigrette, or serve steamed green beans and broccoli to balance the rich stew with fresh vegetables.
Beverage Pairings: Complement the meal with robust red wine like Cabernet Sauvignon or Merlot, or opt for non-alcoholic options like sparkling water with lemon or hot tea for a cozy dining experience.
Top Tips for Perfecting Beef Stew with Carrots and Potatoes
Choose the Right Cut: Use chuck roast or chuck shoulder for the best results, as these cuts become incredibly tender when slow-cooked. Avoid lean cuts like sirloin, which can become tough and dry.
Don’t Skip the Browning: Properly browning the beef creates essential flavor through the Maillard reaction. Take time to brown each side thoroughly, and don’t overcrowd the pan, which would cause steaming instead of browning.
Timing for Vegetables: Add potatoes and carrots during the last hour of cooking to prevent them from becoming mushy. Root vegetables need time to cook through but shouldn’t disintegrate completely.
Thickening Options: If your stew seems too thin, mix 2 tablespoons cornstarch with 3 tablespoons cold water and stir into the simmering stew during the last 10 minutes of cooking.
Make-Ahead Strategy: This stew tastes even better the next day as flavors continue developing. Consider making it a day ahead for special occasions or meal prep purposes.
Storing and Reheating Tips
Refrigerator Storage: Store leftover Beef Stew with Carrots and Potatoes in airtight containers in the refrigerator for up to 4 days. Allow the stew to cool completely before refrigerating to maintain food safety and preserve quality.
Freezing Instructions: This stew freezes beautifully for up to 3 months. Portion into freezer-safe containers, leaving 1-inch headspace for expansion. Label containers with contents and date for easy identification.
Reheating Methods: Reheat refrigerated stew in a saucepan over medium-low heat, stirring occasionally and adding a splash of beef broth if needed. For frozen stew, thaw overnight in the refrigerator before reheating. Microwave individual portions on 50% power, stirring every 2 minutes until heated through.
Quality Maintenance: The potatoes may become slightly softer after storage, which is normal. The flavors actually improve after resting, making leftovers incredibly delicious and convenient for busy weeknight dinners.
Final Thoughts
Beef Stew with Carrots and Potatoes represents the essence of comfort cooking – simple ingredients transformed into something truly special through patience and proper technique. This recipe proves that the best meals don’t require complicated ingredients or fancy equipment, just quality components and time-honored cooking methods. The result is a soul-warming dish that brings families together around the dinner table and creates lasting memories of home-cooked goodness.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Beef Stew with Carrots and Potatoes FAQs
Q: Can I make this stew in a slow cooker?
A: Yes! Brown the beef and sauté vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef is tender.
Q: What’s the best substitute for red wine?
A: Replace red wine with additional beef broth, or use grape juice mixed with a tablespoon of vinegar for similar acidity and depth.
Q: How can I make this stew gluten-free?
A: Substitute the all-purpose flour with cornstarch or gluten-free flour blend for dredging the beef. The rest of the recipe is naturally gluten-free.
Q: Why is my beef still tough after 2 hours?
A: Some cuts may need longer cooking time. Continue simmering until fork-tender, which can take up to 3 hours depending on the specific cut and size of beef pieces.
Q: Can I add other vegetables?
A: Absolutely! Mushrooms, parsnips, turnips, or peas make excellent additions. Add harder vegetables with the potatoes and carrots, while softer vegetables like peas should be added in the last 10 minutes.