This hearty beef stew is packed with tender meat, sweet carrots, and fluffy potatoes. It’s the perfect comfort food for chilly days when you need something warming and filling!
Making this stew is a breeze! Just toss everything in a pot, let it simmer, and enjoy the wonderful smells. I love having it with crusty bread to soak up every drop of that tasty broth!
Key Ingredients & Substitutions
Beef Chuck: This cut is well-marbled, making it perfect for stews as it becomes tender when cooked slowly. You can substitute with brisket or round if needed, but chuck is my favorite for flavor.
Carrots: Use fresh carrots for sweetness and texture. If you’re in a pinch, frozen carrots can work too. Baby carrots also make for easy prep!
Potatoes: I like using Yukon gold potatoes for their creaminess, but russets or red potatoes are also great choices. If you’re looking for a low-carb substitute, use turnips or cauliflower.
Red Wine: While this adds depth to the stew, you can easily replace it with more beef broth or even a splash of balsamic vinegar for acidity.
Herbs: Dried herbs work well in this stew, but fresh herbs add vibrant flavors. I love using fresh rosemary when it’s available; just remember to double the amount if using dried.
How Do I Achieve the Perfect Meat Texture?
Getting tender beef in your stew is all about the cooking process. Follow these simple steps:
- Start by searing the beef in batches. This browning adds flavor, so don’t rush!
- Make sure to use low heat for a long, gentle simmer. This allows the connective tissues to break down and the meat to become tender.
- Check for tenderness around the 1.5-hour mark and keep cooking if it isn’t fork-tender yet.
With patience and a low simmer, you’ll have perfectly tender beef in your stew!
Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1- to 1.5-inch cubes
- Salt and pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks or baby carrots
- 4 medium potatoes, peeled and cut into large chunks
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious beef stew takes about 15 minutes for prep and around 2 to 2.5 hours for cooking. You’ll spend time searing the meat, sautéing the vegetables, and then letting everything simmer together until it’s perfectly tender and flavorful!
Step-by-Step Instructions:
1. Get the Beef Seasoned:
Start by seasoning the beef cubes generously with salt and pepper. This simple step adds fantastic flavor to your stew!
2. Brown the Beef:
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Sear the beef on all sides until it’s nicely browned. Then, remove the beef and set it aside for later.
3. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté until it softens, which should take about 4-5 minutes. Then add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
4. Add Tomato Paste:
Stir in the tomato paste and cook for about 2 minutes. This step will enhance the stew’s richness and flavor!
5. Deglaze with Wine:
Pour in the red wine (if using), scraping any browned bits at the bottom of the pot. Let it simmer for about 3-4 minutes to reduce slightly and concentrate the flavors.
6. Bring Everything Together:
Return the browning beef to the pot. Add your beef broth, thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours, until the beef is tender.
7. Add Veggies:
After the beef cooks for a while, toss in the carrots and potatoes. Continue cooking, covered, for another 30 to 40 minutes until everything is tender and the veggies are cooked through.
8. Thicken the Stew (Optional):
If you want a thicker stew, mix the flour with a few tablespoons of cold water to create a slurry. Stir this into the stew and cook for an additional 5-10 minutes until it thickens up nicely.
9. Final Touches:
Remove the bay leaves and give the stew a taste. Adjust the seasoning with more salt and pepper if needed. Sprinkle some fresh parsley over the top before serving!
10. Serve and Enjoy:
The stew is best served hot, ideally with some crusty bread on the side for dipping into that delicious broth!
This recipe produces a rich, comforting stew full of tender beef, sweet carrots, and soft potatoes. Enjoy every bite!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is the best for stew due to its marbling and flavor, you can also use brisket, round, or sirloin. Just keep in mind that cooking times may vary based on the cut you choose.
Can I Make This Stew Without Wine?
Yes, if you prefer not to use wine, just substitute it with more beef broth or even a splash of balsamic vinegar for acidity. The stew will still be delicious!
How Do I Store Leftover Stew?
Cool the stew to room temperature, then transfer it to an airtight container. It can be stored in the fridge for up to 3 days or frozen for up to 3 months. When reheating, make sure to warm it gently on the stovetop or in the microwave.
Can I Add Other Vegetables?
Definitely! Feel free to experiment with other vegetables like peas, green beans, or celery. Just adjust the cooking time accordingly, adding quicker-cooking veggies later in the process so they don’t become mushy.
