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Hearty Beef Stew with Potatoes & Carrots

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Tender chunks of beef simmered slowly in a rich, savory broth with golden potatoes and sweet carrots—comfort food at its finest, perfect for cozy nights or Sunday dinners.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup red wine (optional, or replace with broth)
  • 4 medium carrots, peeled and chopped
  • 4 medium potatoes, peeled and chopped
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season beef cubes with salt and pepper, then toss lightly with flour to coat.
  2. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.
  3. In the same pot, add diced onion and cook for 4–5 minutes until translucent. Add garlic and tomato paste, and cook for 1 minute more.
  4. Deglaze the pot with red wine (if using), scraping up brown bits. Add beef broth and return beef to the pot.
  5. Stir in bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, stirring occasionally.
  6. Add carrots and potatoes, cover again, and cook for an additional 30–40 minutes until vegetables and beef are fork-tender.
  7. Discard bay leaves. Adjust seasoning if needed. Garnish with chopped parsley before serving.

Notes

  • For extra depth of flavor, marinate the beef in red wine overnight.
  • Use Yukon Gold potatoes for a buttery texture that holds its shape.
  • This stew tastes even better the next day—perfect for meal prep.
  • Serve with crusty bread or over mashed potatoes for a heartier meal.

Nutrition

Keywords: beef stew, hearty stew, comfort food, slow cooked beef, potatoes and carrots stew

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