If you are craving a meal that wraps you in a cozy hug of rich flavors and satisfying textures, look no further than this Hearty Beef Stew with Carrots and Potatoes Recipe. This classic dish brings together tender chunks of beef, sweet carrots, and fluffy potatoes in a savory broth that simmers slowly to develop deep, comforting layers of taste. It’s the kind of stew that makes chilly evenings feel warm and inviting, perfect for gathering loved ones around the table and savoring every hearty spoonful.
Ingredients You’ll Need
Sometimes, the simplest ingredients yield the most memorable dishes. Each element in this recipe plays a vital role — from the tender beef chuck that provides a luscious texture, to the carrots and potatoes that add natural sweetness and body, all coming together in a flavorful broth that comforts and delights.
- 2 pounds beef chuck, cut into 1-inch cubes: Choose well-marbled beef for melt-in-your-mouth tenderness after slow cooking.
- 3 tablespoons olive oil: Essential for achieving a beautiful caramelized crust on your beef.
- 1 large onion, chopped: Adds a subtle sweetness and depth as it softens.
- 3 cloves garlic, minced: Brings aromatic warmth that lifts the entire stew.
- 4 medium carrots, sliced into 1-inch pieces: Adds vibrant color and a hint of natural sweetness.
- 4 medium potatoes, peeled and diced into 1-inch cubes: Provides satisfying creaminess and heft to the dish.
- 4 cups beef broth: The savory base that infuses the stew with rich, meaty flavor.
- 1 cup red wine (optional): Enhances complexity and tenderizes the beef beautifully.
- 2 tablespoons tomato paste: Adds a burst of umami and a slight tanginess to brighten the stew.
- 1 teaspoon dried thyme: Adds an earthy herbal note that complements the beef.
- 1 teaspoon dried rosemary: Imparts a fragrant pine-like aroma for depth.
- 1 bay leaf: Slowly infuses the stew with delicate layers of flavor.
- Salt and pepper to taste: To enhance and balance every ingredient.
- Fresh parsley, chopped (for garnish): Adds a pop of freshness and color before serving.
How to Make Hearty Beef Stew with Carrots and Potatoes Recipe
Step 1: Prepare and Season the Beef
Start by patting the beef chuck cubes dry. This little step is key to getting a lovely sear instead of steaming the meat. Then, season generously with salt and pepper — this builds the foundation of your stew’s flavor.
Step 2: Brown the Beef
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches to avoid overcrowding, and brown it on all sides. Those caramelized edges give the stew its deep meaty taste, so don’t rush this step! Once browned, remove the beef and set it aside.
Step 3: Sauté Aromatics
In the same pot, toss in your chopped onion and cook until translucent and slightly golden — about 3 to 4 minutes. Then stir in the minced garlic and sauté for just another minute until fragrant, letting that wonderful aroma start to fill your kitchen.
Step 4: Add Tomato Paste
Stir in the tomato paste thoroughly and cook it down for a minute; this step intensifies the flavor and adds a rich, tangy undertone that balances the beef’s savoriness beautifully.
Step 5: Deglaze with Red Wine (if using)
Pour in the red wine and scrape the bottom of the pot to lift all those caramelized bits stuck to the surface. Simmer for about 5 minutes to reduce slightly, allowing the wine to mellow and deepen the stew’s overall flavor profile.
Step 6: Combine Ingredients and Season
Return the browned beef and any juices back to the pot. Add the beef broth, carrots, potatoes, dried thyme, rosemary, bay leaf, and season with salt and pepper. Give everything a good stir so all the ingredients mingle perfectly.
Step 7: Simmer Until Tender
Bring the stew just to a simmer, then cover and reduce the heat to low. Let it cook gently for 2 to 2.5 hours, stirring occasionally. This slow simmer is what transforms the stew into a tender, flavorful delight where every bite is pure comfort.
Step 8: Final Touches and Garnish
Once the beef is irresistibly tender and the vegetables have absorbed those delicious juices, remove the bay leaf. Taste the stew and adjust seasoning if necessary. Sprinkle freshly chopped parsley on top before serving to add a bright, fresh finish.
How to Serve Hearty Beef Stew with Carrots and Potatoes Recipe
Garnishes
A simple sprinkle of fresh parsley does wonders to lift the Hearty Beef Stew with Carrots and Potatoes Recipe, adding color and a fresh herbal note that contrasts beautifully with the rich broth. For extra flair, a dollop of sour cream or a few cracked black peppercorns can be fun additions.
Side Dishes
This stew is comfort on its own, but pairing it with crusty bread or buttery soft dinner rolls makes it even better. Mashed potatoes or creamy polenta are also fabulous companions that soak up every last drop of the luscious broth.
Creative Ways to Present
Serve your stew in rustic bowls to emphasize its homey charm. For a festive twist, try hollowing out a round loaf of bread and ladle in the stew for an edible bowl experience that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Hearty Beef Stew with Carrots and Potatoes Recipe tastes even better the next day once the flavors have melded fully. Store it in an airtight container in the refrigerator for up to 3 days to enjoy later.
Freezing
This stew freezes beautifully, making it perfect for meal prep or busy weeknights. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water restores the stew’s luscious consistency while warming it evenly.
FAQs
Can I use other cuts of beef for this stew?
Yes, while beef chuck is ideal due to its marbling and tenderness after slow cooking, you can also use brisket or short ribs. Just be mindful that cooking times may vary slightly.
Is red wine necessary for the stew?
Red wine adds wonderful depth and complexity, but you can omit it if you prefer. Simply substitute with additional beef broth and your stew will still be delicious.
Can I prepare this stew in a slow cooker?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 7 to 8 hours for similarly tender results.
How do I prevent the potatoes from falling apart?
Use firm, waxy potatoes and cut them into uniform cubes. Add them during the last 30 to 45 minutes of cooking to ensure they remain intact but tender.
What can I do if my stew is too thick or too thin?
If it’s too thick, add a bit more broth or water to loosen it. If too thin, simmer uncovered for a few minutes until it reduces to your desired consistency.
Final Thoughts
There’s something truly special about a homemade Hearty Beef Stew with Carrots and Potatoes Recipe that turns an ordinary day into a celebration of flavor and comfort. It’s the kind of meal that fills not just your stomach but your heart, and I wholeheartedly encourage you to try making it yourself. Once you do, this scrumptious stew will undoubtedly become a beloved staple in your kitchen too!
Print
Hearty Beef Stew with Carrots and Potatoes Recipe
- Prep Time: 0h 20m
- Cook Time: 2h 0m
- Total Time: 2h 20m
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful beef stew featuring tender chunks of beef chuck, sweet carrots, and creamy potatoes simmered slowly in a savory broth enriched with red wine and aromatic herbs. Perfect for a comforting meal on a cool day.
Ingredients
Beef and Vegetables
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced into 1-inch pieces
- 4 medium potatoes, peeled and diced into 1-inch cubes
Liquids and Seasonings
- 3 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare and Season Beef: Begin by patting the beef cubes dry with paper towels to ensure a good sear, then season them generously with salt and pepper.
- Sear the Beef: Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides, about 5-7 minutes per batch. Remove browned beef and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Add Tomato Paste: Mix in the tomato paste with the onions and garlic, cooking for an additional minute to deepen the flavor.
- Deglaze with Wine: Pour in the red wine (if using), scraping up browned bits from the pot’s bottom. Let it simmer for about 5 minutes to reduce slightly.
- Combine Ingredients: Return the browned beef along with any juices back into the pot. Add beef broth, carrots, potatoes, thyme, rosemary, bay leaf, and additional salt and pepper. Stir well to combine.
- Simmer the Stew: Bring the stew to a gentle simmer. Cover the pot and reduce heat to low. Let it simmer gently for 2 to 2.5 hours, stirring occasionally, until beef is tender and flavors meld together.
- Finish and Serve: Remove the bay leaf, adjust seasoning to taste, and garnish with freshly chopped parsley before serving.
Notes
- For a richer flavor, use homemade beef broth if possible.
- Red wine is optional; substitute with additional beef broth if preferred or for non-alcoholic version.
- To speed up cooking, use a pressure cooker but adjust cooking times accordingly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with crusty bread or over mashed potatoes for a complete meal.
