Hearty Beef Stew with Carrots and Potatoes Recipe

If you’re craving a meal that feels like a big, comforting hug, you’ve got to try this Hearty Beef Stew with Carrots and Potatoes Recipe. It’s one of those dishes I always reach for when I want something warm, filling, and packed with flavor. I absolutely love how tender the beef gets, and the way the carrots and potatoes soak up all those rich, savory juices is just divine. Stick around—I’ll walk you through every step so you nail it perfectly in your kitchen.

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Ingredients You’ll Need

All the ingredients here work beautifully together to create a stew that’s hearty but not heavy. A quick tip: for the beef, chuck roast is ideal because of its marbling which becomes ultra-tender and flavorful after slow cooking.

• Chuck beef: I usually trim only large fat chunks—the marbling keeps the meat juicy during cooking.
• Flour: Helps create a lovely crust on the beef and thickens the stew slightly.
• Salt & Pepper: Basic seasonings that bring out the savory notes.
• Garlic powder & Onion powder: Adds depth without overpowering.
• Yellow onion: Sweetens the base flavor as it caramelizes.
• Celery sticks: Adds a subtle, aromatic crunch when cooked down.
• Garlic cloves: Fresh garlic breathes so much flavor into the stew.
• Tomato paste: A secret weapon for richness and slight tanginess.
• Beef base: Boosts that meaty umami taste—you can find this at most grocery stores.
• Red wine (Merlot): I love Merlot for its smooth, fruity notes that complement beef perfectly.
• Beef broth: Forms the stew’s savory liquid foundation.
• Worcestershire sauce: Adds complexity and slight sweetness.
• Bay leaves: Infuse subtle herbal undertones.
• Fresh thyme sprigs: Use fresh if you can—just pluck the leaves for the best aroma.
• Potatoes: I prefer to chop them into roughly 1-inch pieces so they hold their shape.
• Carrots: Cutting them on the diagonal makes them cook evenly and look pretty.
• Fresh parsley: For a bright, fresh finish on top when serving.
• Baguette: Not mandatory but trust me, dipping fresh bread into this stew is heavenly.

Variations

I love how adaptable this Hearty Beef Stew with Carrots and Potatoes Recipe is. I often tweak it depending on what’s in season or how much time I have. Don’t be shy with making it yours!

• More Veggies: Sometimes I toss in mushrooms or peas—both add wonderful textures and layers of flavor.
• Spicier Kick: A pinch of smoked paprika or cayenne can transform this into a cozy yet fiery feast.
• Slow Cooker Version: I’ve swapped oven time for a slow cooker; just brown the beef and veggies first, then cook on low for 6-8 hours.
• Gluten-Free: If you’re avoiding gluten, swap flour with cornstarch or simply skip it—the stew will still be hearty.

How to Make Hearty Beef Stew with Carrots and Potatoes Recipe

Step 1: Prep and Season Your Beef

Start by cutting your chuck beef into roughly 1-inch cubes—don’t worry about trimming all the fat; leaving some results in a more luscious stew. Next, toss the beef cubes in a bowl with flour, salt, pepper, garlic powder, and onion powder, making sure every piece is evenly coated. This step is key for that golden, crusty exterior, which adds tremendous flavor once seared.

Step 2: Sear the Beef to Perfection

Heat your Dutch oven with oil over medium-high heat. Once shimmering hot, add the beef in batches—don’t overcrowd the pan! Let the pieces sit untouched for a couple of minutes so they develop a nice crust before flipping. This step takes patience, but I promise it’s worth it for the rich flavor it unlocks. Once browned on all sides, set the beef aside.

Step 3: Build the Flavor Base

Into the same pot, add diced onion, celery, and minced garlic. Sauté until soft and fragrant—about 4 minutes. Then stir in tomato paste and beef base and cook for another 2 minutes. This deepens the stew’s flavor and lays a rich foundation. Pour in the red wine to deglaze, scraping up those delicious browned bits stuck to the pot. Let it simmer until the alcohol cooks off, around 3-5 minutes.

Step 4: Combine and Slow Cook

Add beef broth, return the seared beef to the pot, then season with Worcestershire, bay leaves, and fresh thyme sprigs. Give everything a good stir, cover, and place the Dutch oven in a 320°F oven. Slow-cook on the lower rack for about 1.5 hours—it’s this low and slow cooking that breaks down the connective tissue, turning your beef wonderfully tender.

Step 5: Add the Veggies

After an hour and a half, remove the pot and stir in your chopped potatoes and carrots. I cut my potatoes into 1-inch chunks and carrots on a half-inch angle so they cook evenly but maintain their shape. Give everything a mix and back into the oven for another hour uncovered to let the stew thicken and the veggies become tender.

Step 6: Final Seasoning and Serve

Take the stew out, taste, and add any final seasonings like salt or pepper. Remove bay leaves and thyme sprigs, and stir gently. Serve it piping hot with a sprinkle of fresh parsley and some crusty baguette on the side for dipping. You’ll find it downright irresistible!

How to Serve Hearty Beef Stew with Carrots and Potatoes Recipe

Garnishes

Fresh chopped parsley is my go-to garnish. It adds a pop of color and a fresh, herby note that brightens the rich stew. Occasionally, I sprinkle some cracked black pepper and a tiny drizzle of good olive oil just before serving, which gives the stew a subtle sheen and extra aroma.

Side Dishes

This stew stands beautifully on its own, but I often serve it alongside a warm baguette or cheesy garlic bread to soak up those delicious juices. Mashed potatoes or buttered egg noodles are also lovely companions if you want to turn it into an even heartier meal.

Creative Ways to Present

For special dinners, I like to serve the stew in individual rustic ramekins or mini cocottes garnished with a sprig of thyme and a slice of toasted baguette on the side. It adds an elegant touch that impresses guests without the fuss. A sprinkle of freshly grated Parmesan right before serving also never fails to delight.

Make Ahead and Storage

Storing Leftovers

I cool the stew to room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day. I find it handy to portion out meal-sized containers for quick reheating.

Freezing

This stew freezes wonderfully. I portion it in freezer-safe containers or heavy-duty bags, leaving some space for expansion. When you’re ready, thaw it overnight in the refrigerator—this way, it retains its texture and flavor without any watering down.

Reheating

I prefer to reheat gently on the stovetop over low heat, stirring occasionally to heat evenly and avoid overcooking the vegetables. If you’re short on time, the microwave works too—just do it in short bursts, stirring in between to keep that thick, cozy consistency.

FAQs

Final Thoughts

This Hearty Beef Stew with Carrots and Potatoes Recipe feels like the ultimate comfort food to me—one that brings warmth and happiness to the dinner table every time. I hope you enjoy making it as much as I do, and that it becomes one of your go-to recipes whenever you want something cozy and satisfying. Trust me on this one: once you try it, you’ll be hooked.

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