Beef Stew with Carrots & Potatoes Recipe

If you’re craving a hearty, comforting meal that feels like a warm hug on a chilly evening, this Beef Stew with Carrots & Potatoes Recipe is exactly what you need. It’s packed with tender beef, sweet carrots, and buttery potatoes simmered in a rich, flavorful broth — and trust me, once you try it, it will quickly become one of those classic dishes you turn to over and over. I’ve made it countless times for family dinners and casual weekends, and it’s a guaranteed winner every single time.

What I love most about this Beef Stew with Carrots & Potatoes Recipe is how it balances simplicity with impressive flavor. The ingredients are straightforward, but the slow cooking really brings out the best in each component. It’s the perfect dish when you want something nourishing that’s also super satisfying—and if you plan to feed a crowd or meal prep for the week, it holds up beautifully. Stick with me here, and I’ll share all my tips to get it just right in your kitchen.

Ingredients You’ll Need

Every ingredient in this stew plays a role — from the beef chuck that becomes meltingly tender to the fresh herbs that add layers of aroma and depth. Buying quality beef and fresh produce makes a big difference, so I always pick the best chuck roast I can find and look for firm carrots and potatoes.

• Chuck beef: This cut is perfect for slow cooking because it becomes fork-tender and flavorful.
• Flour: Helps create a rich, thick stew by coating the beef before searing.
• Salt, pepper, garlic powder, onion powder: Basic seasonings that build the foundation of flavor.
• Yellow onion: Adds sweetness and depth once caramelized.
• Celery sticks: Provide subtle earthy notes and freshness.
• Garlic cloves: I love using lots of garlic—it deepens the stew’s savoriness without overpowering.
• Tomato paste: Intensifies the stew’s color and adds a touch of tang.
• Beef base: Boosts the meatiness in the broth, especially if you want extra punch.
• Red wine (Merlot): Adds richness and complexity; if you don’t cook with wine often, it’s a great chance to experiment.
• Beef broth: The stew’s base liquid, choose low-sodium to control your salt level.
• Worcestershire sauce: A small splash adds umami magic.
• Bay leaves and thyme: Classic herbs that infuse deep flavor during the simmer.
• Potatoes: Choose starchy or all-purpose for a creamy texture as they cook down.
• Carrots: Cut into chunks, they soften and sweeten the stew over time.
• Fresh parsley: The perfect fresh garnish that brightens each bowl.
• Baguette: Ideal for sopping up every last bit of stew—trust me, you won’t want to waste a drop!

Variations

I’m all about making recipes your own, so feel free to tweak this Beef Stew with Carrots & Potatoes Recipe to match your preferences or pantry. Over the years, I’ve found some tasty ways to switch it up, and I highly encourage you to do the same!

• Vegetable variations: Sometimes I add parsnips or turnips for extra earthiness—try it if you want a bit more variety in your stew veggies.
• Meat substitutes: If chuck beef isn’t available, brisket or even short ribs can work beautifully, though cooking times may vary.
• Spice it up: For a little kick, toss in a pinch of smoked paprika or cayenne; it gives the stew an unexpected but lovely warmth.
• Make it gluten-free: Skip the flour or use a gluten-free alternative like cornstarch to thicken.
• Slow cooker option: I’ve done this recipe in a slow cooker; just brown the beef first and then let it cook low and slow for 6-8 hours.

How to Make Beef Stew with Carrots & Potatoes Recipe

Step 1: Prep and Season the Beef

Start by cutting your chuck beef into large, bite-sized chunks if not already cut. Toss the beef in a bowl with flour, salt, pepper, garlic powder, and onion powder—this coating not only seasons the meat but also helps thicken the stew later. Make sure the beef pieces are evenly coated; this step makes a huge difference because that flour helps create that luscious stew texture we all love.

Step 2: Brown the Beef and Sauté Aromatics

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of oil and brown the beef in batches—don’t overcrowd the pot, or the meat will steam instead of sear. Once you get a beautiful brown crust on all sides, transfer the beef to a plate. Next, add your chopped onion, celery, and whole garlic cloves to the pot. Sauté these until the onion is soft and golden, scraping up all those yummy browned bits from the bottom; this adds huge flavor.

Step 3: Build the Base with Tomato Paste, Wine, and Broth

Stir in the tomato paste and cook it out for about a minute to deepen its flavor. Then pour in the red wine—Merlot works wonders here—and beef broth. Stir in the beef base and Worcestershire sauce, then add bay leaves and thyme sprigs. Return the beef (and any juices) back to the pot, bring everything to a gentle simmer, then cover and let it cook low and slow. This is where all the magic happens; the longer you simmer, the more tender and flavorful it becomes—plan for about 2 to 2.5 hours.

Step 4: Add Potatoes and Carrots

After the beef has started to soften, add your chopped potatoes and carrots. These hearty veggies bulk up the stew and absorb all those meaty flavors. Cook everything covered until the potatoes and carrots are tender but not falling apart—usually another 30 to 45 minutes. Keep an eye on the liquid level; you might need to add a bit more broth or water if it’s evaporating too much.

How to Serve Beef Stew with Carrots & Potatoes Recipe

Garnishes

I always sprinkle plenty of freshly chopped parsley on top right before serving—it adds a bright pop of color and freshness that cuts through the richness perfectly. Sometimes I add a few twists of freshly cracked black pepper, too. If you have some chopped chives or a little bit of lemon zest on hand, those can be fun additions as well.

Side Dishes

There’s nothing like crusty baguette alongside this stew for soaking up the delicious broth. I also enjoy pairing it with a simple green salad to balance the richness, or steamed greens like kale or green beans for something lighter on the side. When I want to get creative, I add a dollop of horseradish cream on the side for a little zing.

Creative Ways to Present

For special occasions, try serving the stew in individual rustic bread bowls—everyone loves the edible vessel! Another pretty touch is arranging the carrots and potatoes beautifully on top before ladling broth over them, so it looks as good as it tastes. I’ve also served this stew over creamy mashed potatoes once, and it was a major hit with guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days, and I actually find the flavors taste even better the next day once everything has had a chance to meld. Just make sure to cool it before refrigerating to keep the veggies from turning mushy.

Freezing

This Beef Stew with Carrots & Potatoes Recipe freezes beautifully—just portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove or in the microwave. I like to add a splash of broth if it seems a bit thick after freezing.

Reheating

To reheat, I prefer warming the stew slowly on the stovetop over medium-low heat to keep the beef tender and prevent the potatoes from breaking down too much. Stir occasionally and add a touch of water or broth if needed—you want it silky, not dry. Reheating in the microwave works in a pinch; just use medium power and heat in shorter bursts to avoid overcooking.

FAQs

Final Thoughts

This Beef Stew with Carrots & Potatoes Recipe is one of those comforting classics that never goes out of style. I hope you find it as rewarding to make and devour as I do, whether it’s for a cozy night in or sharing with loved ones. Once you get into the rhythm of simmering and stirring, you’ll see that this stew is both easy and incredibly satisfying. So go ahead—grab your pot, gather those fresh ingredients, and let this stew fill your kitchen with warmth and delicious aromas.

Print