Classic Beef Stew with Potatoes and Carrots: Hearty, Flavorful, and Comforting
Few meals are as satisfying and comforting as a Classic Beef Stew with Potatoes and Carrots. This dish is packed with tender beef, hearty vegetables, and a rich, savory broth that warms you from the inside out. Whether you make it on the stove, in the oven, or in a slow cooker, this recipe will quickly become a family favorite.
Why You’ll Love This Stew
- Deep, rich flavor from slow cooking
- Budget-friendly ingredients
- Feeds a crowd or great for leftovers
- Customizable with your favorite root vegetables
- Perfect for meal prep and freezing
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (or more broth)
- 4 medium potatoes, peeled and cut into chunks
- 4 carrots, peeled and chopped
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour (for thickening)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove and set aside.
- Add chopped onion to the pot and sauté until softened. Stir in garlic and tomato paste, cooking for 1–2 minutes.
- Return the beef to the pot. Sprinkle with flour and stir to coat evenly.
- Pour in beef broth and red wine, scraping up any brown bits from the bottom of the pot.
- Add potatoes, carrots, thyme, salt, and pepper. Bring to a boil, then reduce heat and cover.
- Simmer for 2 to 2.5 hours, or until beef is tender and vegetables are soft. Stir occasionally and add water or broth if needed.
- Taste and adjust seasoning. Garnish with fresh herbs before serving.
Tips for the Best Beef Stew
- Use well-marbled chuck roast for the most tender results.
- Brown the beef in batches to build flavor.
- Simmer low and slow to tenderize the meat and deepen the flavor.
- Refrigerate overnight—stew often tastes even better the next day.
Serving Suggestions
- Serve with crusty bread or buttery mashed potatoes
- Pair with a green salad or roasted Brussels sprouts
- Top with grated Parmesan or a dollop of sour cream for richness
Frequently Asked Questions
Can I use a slow cooker?
Yes. Sear the beef first, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Can I freeze beef stew?
Absolutely. Cool completely and freeze in airtight containers for up to 3 months.
What can I use instead of wine?
More beef broth or a splash of balsamic vinegar makes a great alternative.
Can I thicken the stew more?
Yes. Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the stew during the last 10 minutes of cooking.
Conclusion
Classic Beef Stew with Potatoes and Carrots is the ultimate comfort food, perfect for chilly evenings or Sunday dinners. It's hearty, filling, and incredibly satisfying. Make a big batch and enjoy a timeless dish that never goes out of style.