Beef Stew with Carrots and Potatoes

Introduction
Beef Stew with Carrots and Potatoes is the epitome of comfort food—rich, hearty, and deeply satisfying. This timeless dish features tender chunks of beef slow-cooked to perfection alongside naturally sweet carrots and earthy potatoes, all simmered in a flavorful broth that fills the kitchen with the aroma of home. Whether you’re preparing a cozy family dinner, feeding a crowd, or making a big batch for leftovers, this stew delivers classic flavor that warms both body and soul. Its balance of protein, vegetables, and savory depth makes it not only delicious but also nourishing, perfect for cold nights, meal prepping, or whenever you’re craving something simple and satisfying.

The History of Beef Stew
The concept of beef stew stretches back through centuries and across continents, with nearly every culture developing its own variation of slow-cooked meat and vegetables. In Europe, medieval cooks often simmered meat with whatever produce was available, creating one-pot meals that were affordable, filling, and preserved well. French boeuf bourguignon, Irish stew, and Hungarian goulash are among the most famous international variations, each reflecting local ingredients and traditions. In the United States, beef stew became particularly popular in the 19th and early 20th centuries as it was a cost-effective way to feed families using tough cuts of meat and root vegetables. Carrots and potatoes, both long-lasting staples, have always been natural companions in stew recipes thanks to their texture, flavor, and nutritional value. The beef stew we know today, often slow-cooked to develop rich flavor and fork-tender meat, has been shaped by centuries of culinary wisdom and is now a staple in kitchens worldwide.

Ingredients Breakdown

• 2 to 2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1- to 2-inch pieces – well-marbled for maximum tenderness after slow cooking
• 1 1/2 teaspoons kosher salt – enhances the natural flavors of the beef and vegetables
• 1 teaspoon black pepper – adds a touch of heat and depth
• 2 tablespoons vegetable oil – used for browning the meat to develop rich flavor
• 12 ounces dark stout beer (optional) – adds complexity and richness to the stew
• 3 cups beef broth – forms the savory, umami-packed base of the stew
• 3 large carrots, peeled and cut into thick rounds or 2-inch chunks – provide sweetness and color
• 2 to 3 parsnips (optional), peeled and chopped – for a subtle, nutty sweetness
• 1 1/4 pounds baby Yukon gold potatoes, halved or quartered – hold their shape and soak up flavor beautifully
• 1 large yellow onion, diced – builds the aromatic base of the stew
• 5 cloves garlic, minced – adds a deep, savory undertone
• 2 teaspoons fresh herbs such as rosemary, thyme, or sage – infuse the stew with herbal fragrance
• 2 tablespoons tomato paste – boosts umami and gives the stew body
• 2 tablespoons beef base or bouillon – intensifies the savory depth
• 1 tablespoon softened butter – used to finish and slightly enrich the texture
• 1 tablespoon all-purpose flour – combined with the butter to help thicken the stew
• Fresh parsley for garnish (optional) – adds a fresh, vibrant finish before serving

Step-by-Step Recipe
Begin by patting the beef chunks dry with paper towels, then season generously with kosher salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef on all sides until nicely browned—about 1 to 2 minutes per side. Transfer browned beef to a slow cooker or large Dutch oven. In the same skillet, pour in the beer and a small amount of the beef broth, scraping up the browned bits from the bottom of the pan. This step is essential to deglaze the pan and incorporate those rich, flavorful bits into the stew. Set aside. To the slow cooker, add the carrots, potatoes, parsnips if using, onion, garlic, herbs, tomato paste, and beef base. Pour in the remaining beef broth and the deglazed pan liquid, stirring everything to combine. Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is tender and the vegetables are fully cooked but not mushy. To thicken the stew, mix the softened butter and flour together to form a paste. Stir the butter-flour mixture into the stew during the last 30 minutes of cooking, allowing it to gently thicken the broth as it simmers. Once done, taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with chopped parsley before serving for a fresh touch.

Tips for the Perfect Stew
Use a well-marbled cut of beef such as chuck roast—leaner cuts will dry out and become tough. Don’t skip the browning step; it creates deep flavor that no amount of seasoning can replicate. Deglaze your pan properly to capture all the savory browned bits left from searing the beef. Cut vegetables into larger chunks so they hold their shape during long cooking. Add tender vegetables (like peas or green beans) near the end of cooking to prevent overcooking. Let the stew rest for 10–15 minutes before serving to allow the flavors to meld. For a richer finish, stir in a small splash of cream or a pat of butter just before serving. Leftovers taste even better the next day, as the flavors continue to develop overnight.

Variations and Customizations
Add mushrooms for an earthy flavor or turnips for a low-carb alternative to potatoes. Skip the beer for a non-alcoholic version and replace it with more broth and a splash of balsamic vinegar or Worcestershire sauce. Use red wine instead of beer for a French-style variation. For added warmth, include a pinch of paprika or a bay leaf during cooking. If you prefer a tomato-based stew, add a can of crushed tomatoes to the broth. To make it gluten-free, thicken the stew with cornstarch or arrowroot instead of flour. For a heartier texture, stir in cooked barley or lentils. You can also make this stew in an Instant Pot or pressure cooker to save time without sacrificing flavor.

Health Considerations and Nutritional Value
Beef stew is a nutrient-dense meal that provides a good balance of protein, complex carbohydrates, fiber, and essential vitamins and minerals. Beef is a high-quality source of protein, iron, zinc, and B vitamins, particularly B12. Carrots and potatoes offer beta-carotene, vitamin C, potassium, and fiber. Parsnips add folate and antioxidants. If made with a moderate amount of fat and salt, this dish can fit into a heart-healthy diet. To reduce fat content, trim excess fat from the beef before cooking and consider skimming off any rendered fat that rises to the surface. Using low-sodium broth and bouillon helps control sodium levels. Those on low-carb diets can substitute potatoes with cauliflower or rutabaga. A single bowl can be very filling, making it easier to avoid overeating or snacking between meals.

FAQ
Can I make this ahead of time? Absolutely. In fact, beef stew often tastes better the next day. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Do I have to use beer? No. It adds depth, but you can substitute it with more beef broth, red wine, or even water with a splash of vinegar or Worcestershire sauce.
Can I use other cuts of beef? Chuck roast is ideal, but brisket or round cuts can also work if cooked long enough to become tender.
How can I make the stew thicker? Use a butter and flour paste (beurre manié) or mix cornstarch with cold water and stir it in near the end of cooking.
Can I make this stew in the oven? Yes. After searing the meat and combining all ingredients, cover the Dutch oven and bake at 300°F (150°C) for about 3 hours.
Can I add other vegetables? Definitely. Mushrooms, green beans, sweet potatoes, and peas are all great additions, just be mindful of when to add them based on how quickly they cook.

Beef Stew with Carrots and Potatoes

Beef Stew with Carrots and Potatoes is a hearty, classic comfort dish featuring tender beef simmered slowly with vegetables in a savory, rich broth. Packed with flavor and easy to customize, it's perfect for make-ahead meals, family dinners, and satisfying your craving for something warm and wholesome.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Servings 6

Ingredients

  

• 3 pounds boneless beef chuck well-marbled and cut into 1½-inch cubes
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions chopped into 1-inch pieces
• 7 garlic cloves peeled and lightly smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• 1/4 cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1½ teaspoons granulated sugar
• 4 large carrots peeled and sliced into 1-inch diagonal chunks
• 1 pound small white boiling potatoes or baby Yukon golds halved
• Fresh chopped parsley for garnish optional

Instructions

 

• Preheat your oven to 325°F and position a rack in the lower middle section.
• Pat the beef dry with paper towels and season all over with salt and pepper. In a large Dutch oven or heavy-bottomed soup pot, heat 1 tablespoon of olive oil over medium-high heat until it’s hot and shimmering. Working in three batches to avoid overcrowding, brown the beef on all sides, turning with tongs and letting it sear undisturbed for about 5 minutes per batch. Add an additional tablespoon of oil for each new batch. Proper browning is key—allow the beef to form a deep brown crust before flipping. Once browned, transfer all the beef to a large plate and set aside.
• To the same pot, add the chopped onions, smashed garlic, and balsamic vinegar. Cook for about 5 minutes, stirring frequently and scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Stir in the tomato paste and cook for an additional minute. Return the browned beef and any accumulated juices to the pot. Sprinkle the flour over the meat and stir well, allowing the flour to dissolve and coat the ingredients evenly—this should take about 1 to 2 minutes.
• Next, pour in the red wine, beef broth, and water. Add the bay leaf, dried thyme, and sugar. Stir thoroughly to combine, again scraping up any remaining browned bits from the bottom. Bring the mixture to a boil, then cover with a lid and transfer the pot to the preheated oven. Let the stew braise for 2 hours.
• After 2 hours, remove the pot from the oven and add the carrots and potatoes. Re-cover and return to the oven for about 1 more hour, or until the vegetables are tender, the broth has thickened, and the beef is fall-apart tender. Discard the bay leaf. Taste the stew and adjust seasoning with more salt and pepper, if needed. Serve hot, garnished with fresh parsley if desired, or allow the stew to cool to room temperature and refrigerate for later. The flavors deepen beautifully overnight, making this an excellent make-ahead meal. Reheat gently on the stovetop over medium heat before serving.
• Note: If you don’t have an oven-safe Dutch oven or heavy pot with a lid, you can make this stew entirely on the stovetop. The cooking times remain the same—just be sure to simmer it gently over the lowest heat setting.
• Make-Ahead and Freezer Instructions:
• Prepare the stew as directed, then let it cool to room temperature before refrigerating. It can be stored in the refrigerator for up to 3 days. Reheat slowly on the stovetop over medium-low heat until warmed through. For freezing, allow the stew to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat on the stovetop as needed.