Here’s a hearty, classic recipe for beef stew with potatoes and carrots — perfect for a cozy meal.
🥘 Classic Beef Stew with Potatoes & Carrots
🛒 Ingredients
- 2 lbs (900 g) beef chuck, cut into 1–1.5 inch cubes
- 3 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional; can substitute more broth)
- 3–4 large carrots, peeled and cut into chunks
- 3–4 medium potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp flour (optional, for thickening)
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1️⃣ Brown the Beef
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Season beef cubes with salt and pepper.
- Brown beef in batches to avoid overcrowding, about 3–4 minutes per side. Remove and set aside.
2️⃣ Sauté Aromatics
- In the same pot, add onion and cook until softened, about 5 minutes.
- Add garlic; cook 30 seconds until fragrant.
3️⃣ Deglaze & Simmer
- Stir in tomato paste and cook 1 minute.
- Pour in red wine (if using) and scrape up browned bits from the bottom.
- Add beef back into the pot along with beef broth, thyme, rosemary, and bay leaves.
- Bring to a boil, then reduce heat to low and simmer 1–1.5 hours, until beef is tender.
4️⃣ Add Vegetables
- Add carrots and potatoes.
- Simmer another 30–40 minutes until vegetables are tender.
5️⃣ Thicken (Optional)
- Mix 2 tbsp flour with a little water to make a slurry and stir into stew.
- Simmer 5–10 minutes until thickened.
6️⃣ Serve
- Remove bay leaves.
- Garnish with fresh parsley and serve hot with crusty bread.
🌟 Tips for Best Flavor
- Low and slow: Longer simmering makes beef more tender and flavorful.
- Wine or vinegar splash: Adds depth to the broth.
- Make ahead: Stew tastes even better the next day after flavors meld.
I can also give a slow cooker version or an instant pot version that makes this beef stew even easier and faster if you want.
