Hearty Beef Stew with Potatoes and Carrots

Prep: 20 mins | Cook: 2 hrs 30 mins | Servings: 6

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Introduction

beef stew is the ultimate comfort dish—tender, juicy chunks of beef simmered slowly with creamy potatoes and sweet carrots in a rich, savory broth. What makes it special is the way simple ingredients transform with time: browning builds deep caramelized flavor, while a gentle simmer yields melt-in-your-mouth texture and a velvety sauce. It’s perfect for cozy family dinners or make-ahead meals that taste even better the next day.

Ingredients

For the Stew

• 2 lbs beef chuck, cut into 1½-inch pieces (900 g)
• 2 tbsp olive oil (30 ml)
• Kosher salt and black pepper, to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour (24 g)
• 4 cups beef broth (960 ml)
• 1 cup red wine, optional (240 ml)
• 1 tbsp tomato paste (15 g)
• 2 tbsp Worcestershire sauce (30 ml)
• 1 tsp dried thyme (5 g)
• 1 tsp dried rosemary (5 g)
• 2 bay leaves

Vegetables & Finish

• 4 medium carrots, peeled and cut into 2-inch (5 cm) pieces
• 3 medium potatoes, peeled and diced
• 1 cup frozen peas (150 g)
• 2 tbsp chopped parsley (10 g), for garnish

Step-by-Step Instructions

1. Season & sear: Pat beef dry; season generously with salt and pepper. Heat 1 tbsp oil in a Dutch oven over medium-high. Sear beef in batches 3–4 minutes per side until well browned. Transfer to a plate and repeat with remaining oil as needed.
2. Sauté aromatics: Reduce heat to medium. Add onion; cook 3 minutes until softened. Stir in garlic for 30 seconds until fragrant, scraping up browned bits.
3. Build the base: Sprinkle flour over onions; cook 1 minute, stirring. Gradually whisk in broth until smooth. Add wine (if using), tomato paste, and Worcestershire; bring to a simmer.
4. Season & simmer: Return beef and juices to the pot. Add thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce to low, cover, and simmer 1½ hours, stirring occasionally.
5. Add vegetables: Stir in carrots and potatoes. Cover and continue simmering 45–60 minutes, until beef is fork-tender and vegetables are soft but not falling apart.
6. Finish: Stir in peas for the last 5 minutes. Remove bay leaves. Adjust salt and pepper; if thicker stew is desired, simmer uncovered a few minutes more to reduce.
7. Serve: Ladle into warm bowls, garnish with parsley, and serve with crusty bread. The stew should be glossy, aromatic, and deeply savory.

FAQs

Can I make beef stew in a slow cooker?

Yes. Sear the beef and sauté aromatics first, then transfer to a slow cooker. Cook on LOW 7–8 hours or HIGH 4–5 hours until tender.

Best cut of beef?

Well-marbled chuck roast is ideal. It breaks down beautifully with slow cooking, yielding tender, juicy bites.

How can I thicken the stew more?

Simmer uncovered to reduce, or whisk 1 tbsp flour or cornstarch with 2 tbsp water and stir in during the last 10 minutes.

Recipe by Ana — Los Angeles, USA (10 years of professional cooking)

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