Beef Stew Recipe with Carrots & Potatoes

Why You’ll Love This Recipe

Beef Stew with Carrots and Potatoes is the ultimate comfort food—a hearty, rich, and flavorful dish that warms you from the inside out. Tender chunks of beef simmered with sweet carrots and soft potatoes in a savory broth make this stew a classic go-to for family dinners, especially in colder months.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef chuck (cut into bite-sized cubes)carrots (peeled and chopped)potatoes (peeled and cubed)onions (diced)garlic (minced)beef brothtomato pasteall-purpose flourolive oilbay leavesthyme (dried or fresh)saltblack pepper

directions

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Toss the beef cubes with flour, salt, and pepper to coat evenly.

Sear the beef in batches until browned on all sides, then remove and set aside.

In the same pot, add more oil if needed and sauté the onions until translucent.

Add garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Return the browned beef to the pot and pour in the beef broth.

Add bay leaves and thyme, then bring the stew to a gentle simmer.

Cover and cook on low heat for 1.5 to 2 hours, or until the beef is tender.

Add chopped carrots and potatoes to the pot and continue cooking for 30-40 minutes until vegetables are soft.

Remove bay leaves, adjust seasoning with salt and pepper, and serve hot.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesCooking time: 2-2.5 hoursTotal time: 2.5-3 hours

Variations

Add green peas or celery for more vegetable variety.

Substitute red wine for part of the beef broth for added depth.

Try sweet potatoes instead of regular potatoes for a sweeter profile.

Use fresh herbs like rosemary or parsley for a brighter flavor finish.

storage/reheating

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days.For longer storage, freeze for up to 3 months.Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of broth or water if needed to loosen the stew.

FAQs

Can I make this stew in a slow cooker?

Yes, brown the beef first, then transfer all ingredients to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

What cut of beef is best?

Beef chuck is ideal due to its marbling, which makes it tender and flavorful after long cooking.

How do I thicken the stew?

The flour used to coat the beef helps thicken the stew, but you can also stir in a cornstarch slurry at the end if needed.

Can I make it ahead of time?

Absolutely, stew tastes even better the next day as flavors deepen overnight.

Why is my beef tough?

It likely needs more cooking time. Keep simmering gently until it becomes fork-tender.

Can I skip the tomato paste?

You can, but it adds richness and depth to the broth.

Can I use chicken or vegetable broth?

Beef broth is best for flavor, but you can use alternatives if needed, though taste will vary.

Do I have to peel the potatoes?

It’s optional—peeling creates a smoother texture, but unpeeled potatoes add more rustic charm and nutrients.

Is this stew gluten-free?

Use a gluten-free flour or cornstarch instead of regular flour to make it gluten-free.

What’s the best way to serve it?

Serve hot with crusty bread, over rice, or with a fresh green salad.

Conclusion

Beef Stew with Carrots and Potatoes is a timeless, satisfying dish that’s perfect for cozy dinners and make-ahead meals. Its simple ingredients and rich flavors make it a staple you’ll return to time and time again. Whether enjoyed fresh off the stove or as leftovers, every bowl delivers warmth and comfort in every bite.

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