Description

Hearty Beef Stew with Potatoes and Carrots is a comforting, nutrient-rich one-pot meal featuring tender beef chuck, creamy potatoes, and sweet carrots in a rich, flavorful broth. Perfect for chilly days or feeding family and friends, this classic stew combines taste, texture, and wholesome goodness with easy preparation and adaptable ingredients.

Ingredients

Scale

Main Ingredients

1.5 to 2 pounds beef chuck, cut into bite-sized cubes
3–4 Yukon Gold or Russet potatoes, peeled and cut into chunks
3–4 fresh carrots, peeled and sliced
1 large onion, diced
3 cloves garlic, minced

Liquids and Flavorings

4 cups beef broth
2 tablespoons tomato paste
2 bay leaves
1 teaspoon fresh or dried thyme

Thickening and Seasoning

2 tablespoons all-purpose flour (or cornstarch/arrowroot powder for gluten-free)
Salt and freshly ground black pepper, to taste

Cooking Oils

2 tablespoons olive oil or vegetable oil

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Instructions

Preparing the Beef: Cut the beef chuck into bite-sized cubes and pat them dry. Season generously with salt and pepper, then brown the beef in hot oil over medium-high heat. This caramelization locks in flavor and forms a rich base for the stew.
Sautéing the Vegetables: Remove the browned beef and, in the same pot, add diced onions, sliced carrots, and minced garlic. Sauté until softened and fragrant to build the aromatic foundation of the stew.
Building the Base: Stir in tomato paste and flour to lightly coat the vegetables. Slowly pour in the beef broth while scraping any browned bits from the bottom of the pot. Add bay leaves and thyme, then return the browned beef to the pot.
Simmering to Perfection: Bring the mixture to a gentle boil, then reduce heat, cover, and simmer for about two hours or until the beef is tender and flavors meld. Add potato chunks halfway through cooking to allow them to soften without disintegrating.
Final Seasoning and Thickening: Adjust salt and pepper to taste. Remove bay leaves, and if needed, simmer uncovered for a few minutes longer to thicken the stew to desired consistency.

Notes

Brown the beef well to develop deep, rich flavor.
Cut vegetables uniformly for even cooking and balanced texture.
Use a heavy-bottomed pot to prevent hot spots and encourage even simmering.
Simmer the stew low and slow to tenderize beef without drying it out.
Let the stew rest off heat for 15 minutes before serving to allow flavors to settle.
For gluten-free option, substitute flour with cornstarch or arrowroot powder.
Feel free to add or swap vegetables like parsnips, turnips, mushrooms, peas, celery, or green beans.
Adding a splash of red wine during deglazing adds depth and complexity.

Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Category: Main Course
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 5 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