Description

Classic Beef Stew with Carrots and Potatoes is a hearty, comforting meal featuring tender beef chunks slowly simmered with sweet carrots and creamy potatoes in a rich savory broth. This one-pot dish combines simple pantry ingredients to deliver deep, soulful flavors perfect for any occasion, from busy weeknights to cozy weekends.

Ingredients

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Meat and Vegetables

2 lbs beef chuck, cut into 1.5-inch chunks
4 medium carrots, peeled and chopped
4 medium potatoes, peeled and diced
1 large onion, diced
3 cloves garlic, minced

Liquids and Paste

4 cups beef broth
2 tbsp tomato paste

Herbs and Seasonings

2 tsp fresh thyme leaves (or 1 tsp dried thyme)
2 bay leaves
Salt and black pepper, to taste

Other Ingredients

3 tbsp all-purpose flour (for dusting and thickening)
2 tbsp olive oil or butter (for browning and sautéing)

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Instructions

Brown the Beef: Pat the beef chunks dry and lightly dust them with flour. Heat olive oil or butter in a large pot over medium-high heat. Brown the beef on all sides until a rich crust forms, about 5-7 minutes. Remove the beef and set aside.
Sauté the Aromatics: In the same pot, add diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes, scraping up any browned bits from the bottom to build the stew’s flavor base.
Combine and Add Liquids: Return the browned beef to the pot. Stir in the tomato paste, beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 1.5 to 2 hours, until the beef is tender.
Add Carrots and Potatoes: Add the chopped carrots and diced potatoes to the pot. Continue to simmer uncovered or partially covered for another 30-40 minutes, until the vegetables are tender but still retain their shape.
Final Seasoning and Thicken: Taste and adjust salt and pepper as needed. For a thicker stew, mix a small amount of flour or cornstarch with cold water and stir gradually into the stew. Cook for an additional few minutes until desired thickness is reached. Remove bay leaves before serving.

Notes

Patience is key: Slow cooking beef until tender ensures rich flavor and melt-in-your-mouth texture.
Don’t skip browning: It adds depth by creating flavorful browned bits.
Cut vegetables uniformly for even cooking.
Use fresh herbs when possible for better aroma and taste.
Let the stew rest after cooking to allow flavors to meld beautifully.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Stovetop Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 85 mg