Every hearty kitchen deserves a pot bubbling with Beef Stew with Carrots & Potatoes at least once in the colder months. This soul-warming classic brings together tender chunks of beef, sweet carrots, rustic potatoes, and a broth bursting with savory herbs and just a hint of tomato richness. Whether you’re craving nostalgia or simply want a cozy meal that will fill your home with incredible aromas, this dish is always a winner. Grab your favorite Dutch oven and let’s make some magic together!

Beef Stew with Carrots & Potatoes Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about Beef Stew with Carrots & Potatoes is how it turns humble ingredients into something unforgettable. Each element doesn’t just add flavor — it adds richness, texture, and body to every spoonful. Here’s a quick rundown on what makes each ingredient special:

Beef chuck: This is the secret to meltingly tender bites as it breaks down during the long simmer.
Olive oil: Helps form a beautiful brown crust on your beef and infuses everything with extra flavor.
Onion: Lends a sweet and savory backbone to the entire stew—don’t skip it!
Garlic: Just a few cloves add a gentle warmth and aromatic depth you’ll love.
Beef broth: Acts as the main base, creating a meaty, savory blanket for all the ingredients.
Dry red wine (optional): Adds acidity and richness that takes this stew up a notch—use if you can!
Carrots: Their natural sweetness shines as they become perfectly tender in the stew.
Potatoes: Hearty and rustic, soaking up all the broth’s flavor and adding body.
Tomato paste: Provides a concentrated tomato flavor and a touch of thickness.
Dried thyme: Brings a woodsy, aromatic quality that highlights all the other flavors.
Dried rosemary: Offers a piney, slightly floral note that makes the stew unmistakably comforting.
Bay leaves: A couple is all you need for a background herbal note.
All-purpose flour: Helps to lightly thicken the stew so it’s extra hearty.
Fresh parsley: Don’t underestimate the sparkle of fresh herbs at the end!
Salt and black pepper: Essential for seasoning and amplifying all those glorious flavors.

How to Make Beef Stew with Carrots & Potatoes

Step 1: Prep and Brown the Beef

Start by generously seasoning your beef chuck cubes with salt and black pepper. Heat olive oil in your largest pot or Dutch oven over medium-high heat. Sear the beef in small batches, letting each side brown nicely before turning. This step locks in those rich, beefy flavors and gives your stew a restaurant-worthy depth.

Step 2: Sauté the Aromatics

Once all the beef is browned and set aside, add the chopped onion to the same pot. Sauté for about 4-5 minutes, letting the onion soften and pick up those leftover caramelized bits from the beef. Just as it starts to turn translucent, add the minced garlic and let it work its magic for another 30 seconds—it gets fragrant fast!

Step 3: Build the Flavor Base

Stir in tomato paste for a concentrated hint of umami and let it cook out for a minute. Then sprinkle the flour over everything, stirring well so it coats the onions and garlic. This is your powerhouse thickener—it gives Beef Stew with Carrots & Potatoes a hearty texture that’s pure comfort.

Step 4: Deglaze and Simmer

Pour in the dry red wine (if you’re using it) and use your spoon to scrape up all those flavorful browned bits stuck to the pot—don’t let any go to waste! Next, add beef broth, dried thyme, rosemary, and bay leaves. Bring your perfectly browned beef (and any juices it released) back to the pot. Let the mixture come up to a gentle boil, then reduce the heat to low, cover, and let everything simmer for about an hour and a half.

Step 5: Add the Veggies

Now it’s time to introduce the star veggies! Chunky carrots and potatoes take the stage. Stir them into the pot, cover, and continue simmering for another 45 minutes. By the end, the vegetables will be fork-tender and the beef will nearly melt in your mouth — the trademark of a great Beef Stew with Carrots & Potatoes.

Step 6: Final Touches

Fish out the bay leaves and take a taste. Adjust seasoning with extra salt and pepper if needed. Right before serving, sprinkle the stew with a shower of chopped fresh parsley for a pop of color and brightness that makes everything sing.

How to Serve Beef Stew with Carrots & Potatoes

Garnishes

Don’t underestimate the impact of a finishing touch. For Beef Stew with Carrots & Potatoes, a generous sprinkle of fresh parsley is classic, but you can also add a grind of fresh black pepper or even a little lemon zest if you want a subtle lift. Serve hot from the pot for the ultimate cozy presentation.

Side Dishes

This stew practically begs for a chunk of crusty bread on the side, perfect for dunking into the rich broth. Fluffy dinner rolls, homemade biscuits, or a simple green salad with zippy vinaigrette all make beautiful accompaniments, rounding out the meal without overshadowing your stew.

Creative Ways to Present

For a fun twist, try serving Beef Stew with Carrots & Potatoes in bread bowls or individual mini-casserole dishes. Hosting friends? Offer a baked potato bar with ladles of stew as a savory topping—your guests will rave about it! Even a simple family Sunday dinner feels special when you bring the pot straight to the table for everyone to help themselves.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Stew with Carrots & Potatoes keeps beautifully. Store cooled stew in an airtight container in the refrigerator, where it will develop even more depth of flavor overnight. It’s a lifesaver for quick weeknight dinners or easy packed lunches.

Freezing

If you want to make an extra-large batch for future cravings, freeze portions in freezer-safe containers. Just remember to leave a bit of space at the top, as liquids expand when frozen. This stew will stay delicious in the freezer for up to three months—perfect for busy days or surprise guests.

Reheating

To reheat, simply let frozen stew thaw overnight in the fridge if possible, then gently warm it on the stove over low heat. Add a splash of broth or water if it’s a bit thick. The flavors of Beef Stew with Carrots & Potatoes only get better as they mingle, so leftovers are a real treat.

FAQs

What cut of beef works best for this stew?

I love using beef chuck because it becomes incredibly tender after a slow simmer, but other cuts like bottom round or brisket also work well. Just avoid leaner cuts, as they can dry out during the long cooking process.

Can I make Beef Stew with Carrots & Potatoes ahead of time?

Absolutely! In fact, the flavors get even deeper and more developed if you make it a day in advance. Just reheat gently on the stove and add a little extra broth as needed before serving.

What can I use instead of red wine?

If you prefer to skip the wine, simply add an extra cup of beef broth. You can also splash in a tablespoon of red wine vinegar or balsamic vinegar for a touch of acidity that’s often present in the original recipe.

How do I thicken my stew if it’s too thin?

If your Beef Stew with Carrots & Potatoes needs a little extra body, mash a few of the cooked potatoes right into the broth or blend a small ladleful of stew and stir it back in. This trick thickens the stew without additional flour or cornstarch.

Is this recipe gluten-free?

With just a quick swap, it can be! Use a gluten-free all-purpose flour blend in place of regular flour, or skip the flour and thicken the stew by mashing potatoes as mentioned above. Always check your broth as some brands may contain gluten.

Final Thoughts

There’s something truly magical about a simmering pot of Beef Stew with Carrots & Potatoes—it warms the house and the heart. If you haven’t tried making this classic at home, give it a go and make it your own. Your next cozy dinner awaits, and I can’t wait to hear how it turns out in your kitchen!

Beef Stew with Carrots & Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

Author: Emma
Total Time: 2 hours 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and classic Beef Stew with Carrots & Potatoes recipe that is perfect for a comforting meal. Tender beef simmered with vegetables and aromatic herbs in a rich broth, this stew is full of flavor and ideal for cozy dinners.

Ingredients

Scale

Beef Stew:

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup dry red wine (optional)
3 large carrots, peeled and cut into chunks
3 medium potatoes, peeled and cut into chunks
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste

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Instructions

Season the beef cubes: Season the beef cubes with salt and pepper.
Brown the beef: In a large pot, heat olive oil over medium-high heat. Brown the beef in batches, about 5 minutes per batch, then transfer to a plate.
Cook the aromatics: In the same pot, add onion and cook until softened. Add garlic and cook for another 30 seconds.
Add flavorings: Stir in tomato paste and flour, cook for 1-2 minutes. Pour in red wine, then add beef broth, thyme, rosemary, and bay leaves.
Simmer the stew: Return the beef to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
Add vegetables: Add carrots and potatoes, cover, and cook for another 45 minutes until tender.
Adjust seasoning: Remove bay leaves, adjust seasoning with salt and pepper. Garnish with parsley before serving.