Hearty Beef Stew with Carrots and Potatoes Recipe

There’s something incredibly comforting about a big pot of stew simmering away on the stove, filling your kitchen with those deep, savory aromas. This Hearty Beef Stew with Carrots and Potatoes Recipe is one of my absolute favorites for colder days or anytime you need a meal that feels like a warm hug. The tender chunks of chuck beef combined with sweet carrots and earthy potatoes create this beautiful, well-balanced dish that’s both satisfying and nourishing.

If you’re looking for a stew that’s straightforward but packs serious flavor, this recipe will do the trick. What I love most is how adaptable it is—whether you want to add a splash of red wine for richness or load it up with fresh herbs, it always turns out delicious. Plus, it’s perfect for meal prep since it tastes even better the next day!

Ingredients You’ll Need

The magic of this Hearty Beef Stew with Carrots and Potatoes Recipe lies in the harmony of simple, quality ingredients working together. Each one brings a layer of flavor or texture that contributes to the depth of the final dish. Shopping tips: go for fresh vegetables and the best chuck roast you can find for maximum tenderness.

• Chuck beef: This cut’s perfect because it’s got just the right amount of fat and connective tissue to become melt-in-your-mouth tender when slow-cooked.
• Flour: Used to coat the beef for that lovely crust and to help thicken the stew broth.
• Salt: Essential for seasoning and bringing out all the stew’s flavors.
• Pepper: Adds just enough kick without overwhelming the dish.
• Garlic powder: Enhances the savory flavor profile subtly without overpowering.
• Onion powder: Adds a gentle sweetness and depth alongside the fresh onion.
• Yellow onion: This gives sweetness and body to the stew as it breaks down.
• Celery sticks: Provides a fresh aromatic note and a little crunch.
• Garlic cloves: Fresh garlic gives a punch of flavor that balances perfectly with the beef.
• Tomato paste: Brings a slight tang and rich umami to the stew base.
• Beef base: Sometimes called beef bouillon, this boosts the meatiness of the broth.
• Red wine (Merlot): Adds depth and complexity, but can be swapped out if you prefer no alcohol.
• Beef broth: The heart of the stew liquid, so use a good-quality brand or homemade if you can.
• Worcestershire sauce: Just a splash adds a wonderful umami and subtle tangy kick.
• Bay leaves: Classic herb for stews to gently infuse flavor as it simmers.
• Fresh thyme sprigs: Woody herb that brightens and balances the stew.
• Potatoes (chopped): Use waxy or all-purpose potatoes that’ll hold their shape without turning to mush.
• Carrots (medium-sized): They add a touch of natural sweetness and texture.
• Fresh parsley: For topping, brings freshness and a pop of color at serving time.
• Baguette: Perfect for mopping up every last bit of that delicious stew broth.

Variations

I often tweak this Hearty Beef Stew with Carrots and Potatoes Recipe depending on what I have on hand or the mood I’m in. Don’t be afraid to make it your own—the best comfort food is always personal.

• Vegetable boost: Adding mushrooms or parsnips can bring extra earthiness and texture. I threw in mushrooms once, and it took the stew to another level.
• Spice it up: Some smoked paprika or a pinch of cayenne can warm things up nicely without overpowering the classic flavors.
• Slow cooker method: I sometimes start the sear on the stovetop then transfer everything to my slow cooker for the afternoon. It’s great when you want a hands-off approach.
• Peanut-free or allergy adjustments: This recipe is naturally allergy-friendly, but I recommend double-checking labels on broth or beef base if allergies are a concern.

How to Make Hearty Beef Stew with Carrots and Potatoes Recipe

Step 1: Prepare and Sear the Beef

Cut your chuck beef into roughly 1.5-inch cubes for even cooking. Toss the beef in the flour mixed with salt, pepper, garlic powder, and onion powder—this step is key for building flavor and helping the stew thicken later. Heat a sauté pan with some oil on medium-high and brown the beef cubes in batches without crowding the pan. You want a nice golden crust on each piece; that caramelization is gold for flavor.

Step 2: Build Your Flavor Base

Once your beef is seared, set it aside and in the same pan, add chopped yellow onion, celery, and whole garlic cloves. Sauté until they soften and become fragrant—about 5 minutes. Stir in the tomato paste and cook for another minute or two to deepen its flavor. Then add the beef back into the pot along with beef base, red wine, beef broth, Worcestershire sauce, bay leaves, and thyme sprigs. Give it a good stir to combine everything.

Step 3: Simmer Low and Slow

Bring your stew to a gentle boil, then reduce the heat and let it simmer, uncovered, for about 1.5 to 2 hours. This slow cook time is what makes the beef super tender and allows all the flavors to meld beautifully. Halfway through, add your chopped potatoes and carrots so they have time to cook through but don’t get mushy. Keep an eye on the liquid and add a splash of broth if it gets too thick.

How to Serve Hearty Beef Stew with Carrots and Potatoes Recipe

Garnishes

I love finishing this stew with a sprinkle of fresh parsley right before serving. It adds a fresh, vibrant note that cuts through the richness. Sometimes I also add a little cracked black pepper on top for a mild extra bite.

Side Dishes

My go-to side is always a crispy baguette — that crusty bread is perfect for soaking up every bit of stew broth. If you want something lighter, a simple green salad with a tangy vinaigrette balances the meal beautifully.

Creative Ways to Present

For special dinners, I like serving the stew in rustic, deep bowls with a big sprig of thyme on top and the bread sliced thick and toasted. It makes for a warm, inviting presentation that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

Store leftover stew in an airtight container in the refrigerator for up to 3 days. I like to let the stew cool completely before sealing it to keep freshness locked in. The flavors deepen even more after a day or two—it’s truly one of those dishes that improves with time.

Freezing

This Hearty Beef Stew with Carrots and Potatoes Recipe freezes really well. I portion it into freezer-safe containers and typically freeze for up to 3 months. Just thaw in the fridge overnight before reheating—it’s a lifesaver for busy nights when you want something homemade but quick.

Reheating

To reheat, I gently warm the stew on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of beef broth or water helps maintain the perfect consistency and keeps everything tender and juicy.

FAQs

Final Thoughts

This Hearty Beef Stew with Carrots and Potatoes Recipe has been a go-to comfort dish in my kitchen for years, and I hope it earns a spot in yours too. There’s something so satisfying about a slow-cooked stew that’s both simple and packed with flavor, perfect for gathering family or unwinding after a long day. Give it a try—you’ll be rewarded with tender beef, perfectly cooked veggies, and that rich, cozy broth that makes winter nights feel just right.

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