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Beef Stew with Carrots and Potatoes

This hearty and flavorful beef stew is packed with tender beef, sweet carrots, and creamy potatoes simmered in a rich, savory broth. Perfect for cozy dinners or meal prep, this classic dish is a comforting favorite that warms both the body and soul.

  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 lbs chuck roast or stewing beef, cut into 1-inch cubes
  • 4 large carrots, peeled and chopped into chunks
  • 4 medium Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth (low-sodium preferred)
  • 1 cup red wine (optional, can substitute with more broth)
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour (or cornstarch for gluten-free)
  • 2 tbsp olive oil or vegetable oil

Seasonings and Herbs

  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tsp dried rosemary (or 2 fresh sprigs)
  • 2 bay leaves
  • 1/4 tsp smoked paprika (optional, for extra depth)

Instructions

  • Prep the Ingredients
    • Cut beef into bite-sized cubes and pat them dry with paper towels. Season with salt and pepper.
    • Chop carrots, potatoes, and onion. Mince the garlic.
  • Brown the Beef
    • Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
    • Add beef in batches to avoid overcrowding, browning all sides. Remove and set aside.
  • Sauté Aromatics
    • Lower the heat to medium and add another tablespoon of oil. Sauté onions until translucent, about 5 minutes.
    • Stir in garlic and cook for 1 minute until fragrant.
  • Deglaze the Pot
    • Add tomato paste and cook for 1 minute to enhance flavor. Pour in the red wine (if using) and scrape the bottom of the pot to release browned bits.
  • Build the Stew Base
    • Return the beef to the pot. Sprinkle flour over the meat and stir well.
    • Pour in beef broth, add bay leaves, thyme, rosemary, and smoked paprika. Bring to a simmer.
  • Simmer the Stew
    • Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
  • Add Vegetables
    • Add carrots and potatoes to the pot. Continue simmering, covered, for another 30-45 minutes, or until vegetables are tender.
  • Adjust Seasoning
    • Remove bay leaves and herb stems (if using fresh). Taste and adjust salt and pepper as needed.
  • Serve
    • Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or over rice.

Notes

  • Make it Gluten-Free: Replace flour with cornstarch or arrowroot powder.
  • Slow Cooker Option: After browning the beef and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
  • Thicker Stew: For a thicker consistency, simmer uncovered for the last 15 minutes.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
  • Author: Chef Crenn
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Dish
  • Method: Simmering
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 4g
  • Sodium: 560mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 75mg

Keywords: Beef Stew, Carrots, Potatoes, Hearty, Comfort Food, One-Pot, Slow Cooker Beef Stew, Winter Recipe