Nothing beats a warm, hearty beef stew recipe on a chilly evening! This classic comfort food is packed with tender beef, sweet carrots, and soft, flavorful potatoes, all simmered in a rich, savory broth. Whether you’re making it in a Dutch oven, a slow cooker, or on the stovetop, this dish is a crowd-pleaser that fills your home with mouthwatering aromas.
Stew has been a staple across cultures for centuries, with variations found in French boeuf bourguignon, Irish beef and vegetable stew, and even Japanese Nikujaga. But no matter the style, the magic lies in the slow-cooking process, which allows the flavors to meld beautifully. Plus, it’s an easy one-pot recipe that saves you time and effort.
If you’re looking for a simple yet delicious homemade beef stew, this recipe is perfect! It features budget-friendly ingredients, requires minimal prep, and is freezer-friendly—ideal for batch cooking. You’ll love how the tender beef chunks melt in your mouth, paired with naturally sweet carrots and creamy potatoes.
So, grab your pot, and let’s make this hearty beef stew together! Follow along for step-by-step instructions, pro tips, and delicious serving suggestions to make this dish even better.
Why You’ll Love This Beef Stew Recipe
Not only is this dish comforting and flavorful, but it also comes with a variety of benefits:
- Nutrient-Rich: Packed with protein, vitamins, and fiber, this meal is both hearty and healthy.
- One-Pot Meal: Fewer dishes to wash and an easier cleanup process.
- Budget-Friendly: Uses affordable ingredients like beef chuck, carrots, and potatoes.
- Versatile Cooking Methods: Works in a slow cooker, Instant Pot, or stovetop.
- Great for Meal Prep: Stores well in the fridge and freezer for quick, ready-to-go meals.
- Crowd-Pleaser: A comforting dish that appeals to both kids and adults.
Now that you know why this stew is a must-make, let’s talk about the key ingredients that bring this dish to life.
Ingredients for Beef Stew Recipe
To make this hearty beef stew with carrots and potatoes, gather the following ingredients:
For the Stew:
- 2 lbs beef chuck roast, cut into 1-inch cubes (great for tender texture)
- 2 tbsp olive oil (for searing)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced into rounds
- 3 potatoes, diced into bite-sized chunks
- 2 tbsp tomato paste (adds depth of flavor)
- 4 cups beef broth (preferably low-sodium)
- 1 cup water (for extra liquid)
- 1 tsp Worcestershire sauce (for umami)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup of frozen peas (optional, to be added at the end).
For Thickening (Optional):
- 2 tbsp cornstarch + ¼ cup cold water (for a thicker broth)
How to Make Beef Stew with Carrots & Potatoes
Step 1: Sear the Beef
- In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat.
- Add the beef chunks, searing each side for 3-4 minutes until browned. This helps lock in the juices and adds flavor. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same pot, add the onions and sauté for 2-3 minutes until they become tender.
- Stir in the garlic and tomato paste, cooking for another 30 seconds to enhance the flavor.
Step 3: Build the Broth
- Pour in beef broth, water, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Return the seared beef to the pot, and add thyme, bay leaf, salt, and pepper.
Step 4: Simmer the Stew
- Cover and let simmer on low heat for 1.5 to 2 hours, stirring occasionally.
- Add the carrots and potatoes during the last 30 minutes to keep them from getting mushy.
Step 5: Thicken the Stew (Optional)
- If you prefer a thicker gravy, mix 2 tbsp cornstarch with ¼ cup cold water and stir it into the stew. Cook for an additional 5 minutes, or until the mixture thickens.
Step 6: Add Final Touches & Serve
- Remove the bay leaf and stir in frozen peas (if using). Adjust seasoning and serve warm!
Pro Tips & Variations
- Choose the Right Cut of Beef: For the most tender stew, use chuck roast. It becomes melt-in-your-mouth soft when slow-cooked. Learn more about the best cut of beef for stew.
- Slow Cooker Version: Brown the beef, then transfer everything to a slow cooker and cook on low for 7-8 hours.
- Instant Pot Version: Use the “Sauté” mode to brown the beef, then pressure cook on high for 35 minutes. Allow for a natural release for 10 minutes afterward.
- Gluten-Free Option: Substitute arrowroot powder for cornstarch to thicken the broth.
What to Serve with Beef Stew
This rich and hearty stew pairs beautifully with:
- Crusty bread or buttermilk biscuits for dipping
- Rice or mashed potatoes for extra comfort
- A side salad for a fresh contrast
- Roasted vegetables to complement the flavors
For more pairing ideas, check out our best side dishes for stew.
This beef stew recipe is the ultimate comfort food that never goes out of style! With its tender beef, hearty vegetables, and rich broth, it’s the perfect meal for cozy nights. Moreover, it’s adaptable, simple to prepare, and perfect for meal prep.
Now, it’s your turn! Try this homemade beef stew recipe, and let me know in the comments how it turned out. Don’t forget to share this recipe with friends and family who love a good bowl of stew!
FAQs
1. Can I make beef stew ahead of time?
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Yes! This stew tastes even better the next day as the flavors develop. Store it in an airtight container in the fridge for up to 4 days.
2. Can I freeze beef stew?
Absolutely! Allow it to cool before storing in freezer-safe containers for up to three months. Thaw in the fridge overnight before reheating.
3. How can I make my beef stew more flavorful?
For extra depth, add a splash of soy sauce or a pinch of smoked paprika for a subtle smoky note.
Beef Stew Recipe with Carrots Potatoes
Ingredients
- 3 pounds boneless beef chuck well-marbled, cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions cut into 1-inch chunks
- 7 cloves garlic peeled and smashed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
- 4 large carrots peeled and cut into 1-inch chunks on a diagonal
- 1 pound small white boiling potatoes baby Yukons, cut in half
- Fresh chopped parsley for serving (optional)
Instructions
- Preheat the oven to 325°F and set a rack in the lower middle position.
- Pat the beef dry and season with salt and pepper. In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the meat in batches, adding oil as needed.
- Remove the meat, add onions, garlic, and balsamic vinegar, and cook for about 5 minutes. Add tomato paste and cook for 1 more minute.
- Return the beef to the pot and sprinkle with flour. Stir until dissolved.
- Add wine, beef broth, water, bay leaf, thyme, and sugar. Bring to a boil, cover, and braise in the oven for 2 hours.
- Add carrots and potatoes, cover, and return to the oven for 1 more hour, or until tender. Discard bay leaf before serving.
- Garnish with fresh parsley if desired.
Notes
This stew is even better when made a day or two ahead and pairs wonderfully with artisan bread or egg noodles. Enjoy!
Make-Ahead/Freezer-Friendly
- Refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator and reheat on the stovetop.
Nutrition Information (per serving)
- Calories: 539
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Sugar: 8g
- Fiber: 4g
- Protein: 54g
- Sodium: 1189mg
- Cholesterol: 143mg
