This beef stew is a cozy dish filled with tender meat, sweet carrots, and fluffy potatoes. It cooks slowly, letting all the flavors blend perfectly together!
Nothing beats warming up with a bowl of this hearty stew. I love how easy it is to make—just throw everything in one pot and let it simmer. Perfect for chilly nights! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews due to its rich flavor and tenderness when cooked low and slow. If you’re looking for alternatives, brisket or round steak will work, but remember they might need slightly different cooking times.
Carrots: I love using fresh, whole carrots for their sweetness. Baby carrots are convenient too. If you prefer, parsnips can give a different flavor; they’re slightly sweeter and add a nice twist to the stew!
Potatoes: Baby potatoes are fantastic as they require no chopping and hold their shape. If you’re out of baby potatoes, regular Yukon Golds cut into chunks are a great option. Just keep an eye on them, as they can cook faster.
Red Wine: While the wine adds depth to the stew, feel free to skip it if you prefer. Just use more beef broth instead. My personal tip is to use a wine you’d drink, as it enhances the flavor of the dish!
How Do You Achieve the Perfect Flavor Balance in Your Beef Stew?
Building flavors is essential for a great stew! Start by searing the beef to develop a nice crust; this adds an incredible depth. Don’t rush the process—let the meat brown well.
- Cook the onions until they’re soft and translucent before adding garlic. This layering of flavors makes a big difference!
- When adding liquids, scraping up the brown bits from the bottom of the pot is key. Those bits are packed with flavor!
- Let the stew simmer gently. You want the beef to cook slowly so it becomes tender and flavorful.
With these steps, you’ll achieve a deliciously comforting beef stew every time! Enjoy cooking! 🌟
Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck, cut into 1 ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with additional broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 pound baby potatoes (or small Yukon Gold potatoes), halved if large
- 1 pound carrots, peeled (baby carrots or cut into chunks)
- 2 tablespoons all-purpose flour (optional, for thickening gravy)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting beef stew will take about 15 minutes for preparation, plus a total cooking time of around 2 to 2.5 hours. The low and slow simmering allows the flavors to blend beautifully, making it an ideal dish to start in the afternoon and enjoy for dinner!
Step-by-Step Instructions:
1. Season the Beef:
Begin by seasoning the beef cubes generously with salt and freshly ground black pepper to enhance the flavor of the meat.
2. Sear the Beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef in batches and sear until browned on all sides, about 4-5 minutes per batch. This locks in the juices and adds flavor. Once browned, transfer the beef to a plate and set it aside.
3. Sauté the Vegetables:
In the same pot, add the remaining 1 tablespoon of oil if needed. Add the chopped onion and cook until softened for about 4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
4. Develop the Flavor:
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Then pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 3-4 minutes to reduce slightly.
5. Combine and Simmer:
Return the beef to the pot. Add the beef broth, dried thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover partially with a lid and let it simmer for 1 ½ to 2 hours, or until the beef is tender.
6. Add Vegetables:
Once the beef is tender, add in the baby potatoes and carrots. Continue to simmer uncovered or partially covered for an additional 30-40 minutes until the vegetables are tender.
7. Thicken the Stew (Optional):
If you prefer a thicker stew, whisk the flour with a small amount of cold water to create a slurry. Stir this into the stew and let it cook for another 5-10 minutes until thickened to your liking.
8. Final Touches:
Remove the bay leaves from the pot. Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
9. Serve and Enjoy:
Serve hot, garnished with fresh chopped parsley. Pair it with crusty bread for a complete and satisfying meal. Enjoy your comforting Beef Stew with Carrots & Potatoes!
Can I Use Other Cuts of Beef for This Stew?
Yes, you can! While beef chuck is ideal for stews due to its marbling and flavor, cuts like brisket or round steak can work as well. Just keep in mind that they may vary in tenderness and cooking times.
Is There a Way to Make This Stew Gluten-Free?
Absolutely! Simply omit the all-purpose flour used for thickening or use a gluten-free flour blend instead. You can also try adding pureed vegetables to thicken the stew naturally.
Can I Prepare the Stew in a Slow Cooker?
Yes, you can! After sautéing the beef and aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours. This will allow the flavors to meld beautifully and the meat to become tender.
How Should I Store Leftover Beef Stew?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm on the stove over low heat, adding a splash of broth if it’s too thick. You can also freeze the stew for up to 3 months—just make sure to let it cool completely before freezing!