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Hearty Beef Stew with Carrots and Potatoes is the ultimate comfort food for chilly nights. This one-pot meal brings together tender chunks of beef, vibrant carrots, and creamy potatoes, all simmered in a rich, flavorful broth. Not only is it satisfying, but it’s also simple to prepare, making it a go-to dish for busy weeknights or lazy weekends.
Why You’ll Love This Recipe
This beef stew is packed with flavor and nutrients, and it’s perfect for warming up on cold days. Plus, it’s easy to make and requires minimal cleanup. Here’s why you’ll want to dive into this dish:
- Comforting: A classic dish that warms the soul.
- One-Pot Wonder: Easy cooking and cleanup.
- Flexible: Customize with your favorite veggies.
- Meal Prep Friendly: Great for leftovers.
- Hearty and Filling: A complete meal in a bowl.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 carrots, sliced into rounds
- 3 medium potatoes, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Hearty Beef Stew
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
- In the same pot, add the diced onion. Sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the tomato paste, dried thyme, dried rosemary, and bay leaf, cooking for another 2 minutes to meld the flavors.
- Return the browned beef to the pot, along with the sliced carrots and diced potatoes.
- Pour in the beef broth, making sure to cover the meat and vegetables. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Garnish with fresh parsley and serve hot.
Tips for the Best Results
- For an even richer flavor, let the stew sit overnight in the fridge and reheat the next day.
- Use a combination of beef broth and red wine for a deeper flavor profile.
- If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.
Easy Variations
- Swap out the potatoes for sweet potatoes for a different flavor and added sweetness.
- Add green beans or peas for additional color and nutrition.
- Spice it up with a dash of cayenne pepper or paprika for a little heat.
What to Serve With It
- Crusty bread or dinner rolls for dipping.
- A side salad for a refreshing contrast.
- Mashed potatoes or polenta for a comforting side.
Storage and Reheating
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Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of water or broth if needed to loosen the stew.
Recipe Card
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 carrots, sliced into rounds
- 3 medium potatoes, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
2. In the same pot, add the diced onion. Sauté for about 3-4 minutes until softened.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the tomato paste, dried thyme, dried rosemary, and bay leaf, cooking for another 2 minutes to meld the flavors.
5. Return the browned beef to the pot, along with the sliced carrots and diced potatoes.
6. Pour in the beef broth, making sure to cover the meat and vegetables. Bring to a boil.
7. Once boiling, reduce the heat to low, cover, and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.
8. Season with salt and pepper to taste. Remove the bay leaf before serving.
9. Garnish with fresh parsley and serve hot.
Notes:
For an even richer flavor, let the stew sit overnight in the fridge and reheat the next day.
