Beef Stew with Potatoes and Carrots
Beef Stew with Potatoes and Carrots is one of those dinners that never gets boring.
The beef turns fall-apart tender, the potatoes soak up the rich broth, and every spoonful feels worth the wait.
There’s something reassuring about a pot of beef stew quietly bubbling away on the stove.
It isn’t fancy, and it doesn’t need to be.
The slow cooking does all the hard work, turning simple ingredients into fork-tender beef, buttery potatoes, and carrots that soak up every bit of the rich broth.
I usually make this on chilly weekends when I know everyone will wander into the kitchen asking what’s for dinner before it’s even finished.
The leftovers are every bit as good the next day, maybe even better after the flavours have had more time to settle together.
Serve it with thick slices of crusty bread, and dinner is taken care of.
Why You’ll Love This Recipe
- Rich, slow-simmered beef that’s incredibly tender.
- Large chunks of potatoes and carrots stay perfectly intact.
- Deep, savoury broth with just the right amount of body.
- Made with simple pantry ingredients.
- Even better the next day.
- Comfort food that doesn’t need much attention while it cooks.
Ingredients
- 2 pounds (900g) beef chuck roast, cut into large cubes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- 1½ pounds (700g) Yukon Gold potatoes, peeled if desired and cut into large chunks
- 4 large carrots, peeled and cut into thick pieces
- 2 tablespoons chopped fresh parsley, for garnish
How to Make Hearty Beef Stew
1. Brown the Beef
Pat the beef dry with paper towels and season generously with salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat.
Brown the beef in batches until every side develops a deep crust.
Transfer the browned beef to a plate.
2. Cook the Aromatics
Reduce the heat to medium and melt the butter in the same pot.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the garlic and cook for another minute.
Mix in the tomato paste and cook for 2 minutes until it darkens slightly.
3. Build the Broth
Sprinkle the flour over the onions and stir well.
Cook for 1 minute while stirring constantly.
Slowly pour in the beef broth, whisking as you go to keep the broth smooth.
Stir in the Worcestershire sauce, thyme, paprika, and bay leaf.
Return the browned beef and any juices to the pot.
4. Simmer
Bring everything to a gentle simmer.
Cover with a lid and cook over low heat for about 1½ hours.
The beef should already be becoming tender.
5. Add the Vegetables
Add the potatoes and carrots to the pot.
Stir gently so they’re submerged in the broth.
Cover again and continue cooking for another 45 to 60 minutes until the beef easily falls apart with a fork and the vegetables are tender without falling apart.
6. Finish and Serve
Remove the bay leaf.
Taste the stew and adjust the seasoning with additional salt and black pepper if needed.
Ladle into bowls and sprinkle generously with chopped fresh parsley before serving.
Tips for the Best Beef Stew
Brown the beef in batches instead of crowding the pan.
Give the meat enough time to develop a dark crust because that’s where much of the flavour comes from.
Cut the potatoes into fairly large pieces so they hold their shape after simmering.
Keep the heat low during cooking so the beef becomes tender without drying out.
If the broth becomes thicker than you’d like, stir in a little extra beef broth before serving.
Serving Suggestions
Serve with crusty artisan bread for soaking up every spoonful of broth.
A simple green salad balances the richness nicely.
Warm buttered dinner rolls are another favourite alongside this meal.
Storage
Allow the stew to cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating gently on the stovetop.
Add a splash of beef broth if needed to loosen the stew after reheating.
