Beef Stew with Carrots Potatoes

This classic beef stew with carrots and potatoes is the definition of soul-warming comfort food The beef becomes fall apart tender simmering in a rich red wine sauce while the root vegetables soak up all those savory flavors It is a staple in my kitchen anytime I crave a hearty oven meal that makes the whole house smell amazing

The first time I made this stew was for a Sunday gathering on a chilly day Watching everyone dip warm baguette into the bowl and go back for seconds made this recipe a forever favorite

Gather Your Ingredients

• Chuck beef: The most marbled part for meltingly tender results Select pieces with good marbling but avoid anything too tough or sinewy
• Flour: Helps brown and thicken the stew coat beef evenly after patting it dry
• Salt and black pepper: Add seasoning throughout You will want kosher salt and freshly cracked pepper for best taste
• Garlic powder and onion powder: Simple flavor boosters that let the beef shine Use fresh spices if possible
• Yellow onion: Adds sweetness and softens with long cooking Select a large heavy onion that feels firm with tight skin
• Celery: Brings aromatics and balance to rich beef Use stalks with crisp ribs and leafy tops
• Garlic cloves: Layer in deep flavor Avoid sprouts and opt for plump fresh bulbs
• Tomato paste: Concentrates tomato flavor and helps build a deep colored base
• Beef base: Adds savory background notes Often found in the soup aisle or specialty stores
• Red wine: Deepens the sauce and adds complexity Choose a Merlot or other dry red you would enjoy drinking
• Beef broth: Creates the stew liquid Look for low sodium options to control saltiness
• Worcestershire sauce: Adds umami depth and savory finish
• Bay leaves and thyme: Deliver earthy aroma and herbal freshness
• Potatoes: Soak up stew juices Use Yukon gold or red potatoes for creaminess Avoid overly starchy russets
• Carrots: Brighten and sweeten the dish Choose firm vibrant carrots for best texture
• Fresh parsley: Finishes with color and freshness Buy flat leaf if you can for more flavor
• Baguette or crusty bread: Essential for dipping and sopping up every last drop

How to Make It

Cut the Beef:

Start by slicing the chuck beef into even one inch cubes Trimming off only the tough large pieces of fat helps keep the stew luscious without being greasy

Season and Flour the Beef:

Add the beef cubes to a large bowl Toss with flour salt pepper garlic powder and onion powder Use your hands to make sure every piece is well coated This coating will help sear the beef and thicken the stew

Prep the Vegetables:

Dice the yellow onion and celery into small even pieces Mince your garlic cloves finely for even distribution and no raw garlic bites later

Preheat the Oven:

Allow your oven to come fully up to 320 degrees Fahrenheit A hot oven is key to tender beef

Sear the Beef:

Heat a Dutch oven or heavy oven safe pot on medium high Add neutral oil just enough to cover the base Once shimmering hot add your beef cubes in batches Without crowding them or moving them immediately let each side develop a golden brown crust This is essential for flavor

Sauté Aromatics:

After all beef is browned and set aside reduce heat slightly Toss in your diced onion celery and minced garlic Sauté gently until all the vegetables are soft and golden This should smell deeply savory

Build the Flavor Base:

Spoon in the tomato paste and beef base Stir and cook for a couple of minutes letting them caramelize slightly This is when you add the red wine scraping up all the browned bits stuck to the bottom Deglazing lifts all of this flavor into the stew Simmer about two minutes to cook out alcohol

Add Liquids and Beef:

Pour in beef broth return seared beef to the pot and add Worcestershire bay leaves and thyme Stir well Make sure beef pieces are mostly submerged

Braise in the Oven:

Cover tightly and place your Dutch oven on the oven’s lower rack Let it cook for one and a half hours undisturbed The oven’s gentle heat melts collagen and transforms beef into fork tender bites

Add Potatoes and Carrots:

Pull the pot out carefully Stir in your chopped potatoes and carrots cut to your preferred size I love a chunky rustic cut that holds shape Return to the oven for the next hour

Finish and Serve:

Remove from oven and taste the stew Adjust salt and pepper or add a dash more Worcestershire for a kick Spoon into bowls hot Garnish with chopped fresh parsley and always serve with warm crusty bread

Thyme is my absolute favorite addition to this stew It perfumes the broth and ties everything together I still remember my grandmother tucking fresh sprigs in just before closing the lid and the kitchen filling with that savory herbal aroma

Flavor Boosters

Great way to use up odds and ends of root vegetables or leftover bread The savory richness of Worcestershire sauce bay leaves and thyme underpins this stew and makes the flavors sing every time

Serving Suggestions

Spoon over creamy mashed potatoes or buttered noodles for even more comfort Pair with a leafy green salad and tangy vinaigrette to brighten the meal Top bowls with extra herbs or a drizzle of olive oil for extra flavor

Creative Twists

Swap out potatoes for sweet potato or parsnips Add peas or spinach for a spring update Or use summer herbs and a curl of lemon zest for a lighter seasonal switch

Nothing brings people together quite like a bubbling pot of hearty beef stew The time invested is well worth it both for your taste buds and for the memories you will make gathered around the table This recipe is always in my cold weather rotation and never fails to bring warmth and comfort to the day

Recipe FAQs

→ What cut of beef works best?

Chuck beef is preferred as it becomes tender and flavorful after slow cooking.

→ Can I substitute the red wine?

Yes, use extra beef broth in place of wine for an alcohol-free version while retaining depth of flavor.

→ How should the vegetables be chopped?

Dice potatoes into 1-inch pieces and slice carrots on the diagonal for even cooking and hearty texture.

→ What can be served on the side?

Crusty baguette, cheesy bread, rice, or noodles all pair well for soaking up the savory sauce.

→ Can other vegetables be added?

Absolutely. Peas, mushrooms, or parsnips are delicious additions and add variety to the stew.