Beef stew with carrots potatoes Recipe has fed my family on chilly nights for years. I build deep flavor with browned beef, sweet carrots, creamy potatoes, and a rich broth. You can start this on a weeknight or let it simmer on a lazy Sunday. I share the exact path I follow so you get spoon tender beef and a stew that tastes cozy from the first bite.
Homemade Beef stew with carrots potatoes Recipe
I pack this beef stew with carrots and potatoes for hearty comfort that still feels fresh. The broth tastes rich, balanced, and not too heavy, thanks to a few smart tricks. You can make it in a Dutch oven, a slow cooker, or an Instant Pot without any fuss. The leftovers taste even better, which always feels like a small victory.
I cooked many versions over the last decade, and this one gets cheers at my table. I keep the steps simple and the ingredients easy to find. I still tuck in a couple of chef moves for deep flavor. You will taste the payoff in every spoonful.
Ingredients You’ll Need
Beef and aromatics
- 2 pounds beef chuck, cut into 1.5 inch cubes
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all purpose flour
Liquid and seasonings
- 1 cup dry red wine, optional
- 4 cups beef broth, low sodium
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme or 4 sprigs fresh thyme
- 1 teaspoon smoked paprika, optional
Vegetables and finishers
- 4 medium carrots, peeled and cut into thick chunks
- 1.5 pounds Yukon gold potatoes, cut into large chunks
- 1 cup frozen peas, optional
- Fresh parsley, chopped, for garnish
How to Make Beef stew with carrots potatoesÂ
- Pat the beef dry with paper towels, then season all over with salt and pepper. Heat a Dutch oven over medium high heat and add the oil. Brown the beef in two or three batches until well seared on most sides. Transfer the browned pieces to a bowl and keep the fond in the pot.
- Drop the heat to medium and add the onion with a pinch of salt. Cook until the onion turns translucent and golden at the edges, about 5 to 7 minutes. Stir in the garlic and cook 30 seconds. Add the tomato paste and flour and stir for 1 minute to toast.
- Pour in the wine and scrape up the brown bits with a wooden spoon. Let the wine reduce by about half, 2 to 3 minutes. Add the broth, Worcestershire, thyme, bay leaves, and smoked paprika if you use it. Return the beef and any juices to the pot and stir.
- Bring the pot to a gentle simmer. Cover and cook on low so the liquid barely bubbles. Simmer 60 to 90 minutes, stirring a couple of times, until the beef turns fork tender. If the liquid drops too low, add a splash of broth or water.
- Add the carrots and potatoes. Keep the heat low and simmer covered until the vegetables turn tender, about 30 to 40 minutes. Taste and adjust salt and pepper. Stir in peas and chopped parsley, then let the stew rest 10 minutes before serving.
Slow cooker method
- Sear the beef in a skillet as above, then transfer to the slow cooker.
- Sauté onion, garlic, tomato paste, and flour in the same skillet, then deglaze with wine or a splash of broth and pour into the slow cooker.
- Add broth, Worcestershire, thyme, bay leaves, carrots, and potatoes. Cook on low for 7 to 8 hours or on high for 3.5 to 4 hours, until the beef turns tender. Finish with peas and parsley.
Instant Pot method
- Use Sauté to brown the beef in batches, then remove.
- Sauté onion, garlic, tomato paste, and flour, then add wine to deglaze. Stir in broth, Worcestershire, thyme, bay leaves, and beef.
- Pressure cook on High for 30 minutes, natural release 10 minutes. Add carrots and potatoes, then pressure cook 5 minutes more with quick release. Stir in peas and parsley.
Pro Tips
- Dry the beef well so you get a deep sear and flavorful fond. Damp beef steams and tastes flat.
- Keep the simmer gentle so the meat relaxes and stays juicy. A hard boil makes it tough.
- Add carrots and potatoes later so they keep their shape and stay bright. Early add ins turn mushy.
- Bloom tomato paste in the pot to coax sweet, savory depth. That tiny step makes the broth sing.
- Taste near the end, not early. Reduction concentrates salt, so you season smarter at the finish.
Variations To Try
- Swap chuck for beef short ribs or brisket cut into chunks. Both give rich flavor and tender texture.
- Skip wine and use extra broth plus a splash of balsamic for brightness. You still get balance.
- Add mushrooms with the onions for an earthier stew. Cremini or porcini add big flavor.
- For a thicker stew, mash a few potato chunks into the broth at the end. You can also stir in a cornstarch slurry.
- Make it gluten free by replacing flour with cornstarch. Stir 2 teaspoons cornstarch with cool broth, then add near the end.
- Add a can of diced tomatoes for a brighter, rustic style. Reduce broth slightly to match the extra liquid.
- Stir in a knob of butter at the finish for a glossy, rich mouthfeel. The sheen looks great too.
Mistakes to Avoid
- Crowding the pot during searing prevents browning. Work in batches for a proper crust.
- Boiling on high heat toughens the beef. Keep the simmer soft and steady.
- Adding carrots and potatoes too early leads to mush. Add them after the beef turns tender.
- Skipping the deglaze leaves flavor on the pan. Scrape every bit into the pot.
- Overseasoning at the start can backfire. Season lightly early and finish with a final taste.
What to Serve with Beef stew with carrots potatoes
- Warm crusty bread or garlic bread for dunking.
- A crisp green salad with a bright vinaigrette.
- Buttered egg noodles or creamy mashed potatoes for extra comfort.
- Steamed green beans or roasted Brussels sprouts for crunch and color.
LeftoversÂ
I cool leftovers quickly for best texture. I store the stew in airtight containers in the fridge for up to 4 days. I freeze it for up to 3 months and thaw overnight in the fridge. I reheat on the stove over medium low with a splash of broth or water until hot, then I finish with fresh parsley.
Nutrition Information
Per serving, based on 6 servings
Calories 430
Protein 35 g
Carbohydrates 32 g
Fat 18 g
Fiber 4 g
Sodium 780 mg
Sugar 6 g
These numbers are estimates and can vary with ingredient brands and portion size.
Beef Stew with Carrots Potatoes
Ingredients
Instructions
- Heat the vegetable oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides.
- Add chopped onions and garlic; sauté until fragrant.
- Pour in beef broth and bring to a boil.
- Reduce heat to low, add carrots, potatoes, salt, pepper, thyme, and bay leaf.
- Cover and simmer for about 2 hours or until the beef is tender.
- Remove bay leaf and adjust seasoning if needed before serving.