Beef Stew with Carrots Potatoes Recipe

Beef stew with carrots potatoes Recipe always brings me back to chilly Midwest nights when I craved a big bowl and an even bigger spoon. You get a rich, savory stew with tender beef, sweet carrots, and creamy potatoes; it suits anyone who wants one-pot comfort on a budget and clock, and it takes about 2 hours total.

Easy Beef Stew with Carrots Potatoes Recipe

Beef stew with carrots potatoes Recipe uses one pot and straightforward steps, so you save dishes and time. You brown, deglaze, simmer, and finish no fancy tricks, just solid technique. Also use flexible ingredients. You can swap broth, herbs, or potatoes without stress, and the stew still turns out cozy and hearty.

Ingredients You’ll Need

• 2 lb beef chuck roast, cut into 1½-inch cubes (well-marbled works best)
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp black pepper
• 2 tbsp olive oil (or avocado oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste (tube tomato paste makes an easy pantry shortcut)
• 2 tbsp all-purpose flour (use a 1:1 gluten-free blend if needed)
• 1 cup dry red wine (optional; sub 1 cup beef broth)
• 4 cups low-sodium beef broth (I like Pacific or Kitchen Basics)
• 2 bay leaves
• 1 tsp dried thyme (or 3 fresh sprigs)
• 1 tsp smoked paprika (optional but tasty)
• 4 large carrots, peeled and cut into 1-inch chunks
• 1 lb Yukon Gold potatoes, cut into 1½-inch chunks (they hold shape well; russets work but break down more)
• 1 cup frozen peas (no need to thaw)
• 1 tbsp Worcestershire sauce (use gluten-free if needed)
• 1 tsp soy sauce or tamari for umami depth (optional)
• 1 tbsp balsamic vinegar or red wine vinegar to finish
• Fresh parsley, chopped, for garnish
• Optional thickener: 1 tbsp cornstarch mixed with 1 tbsp cold water, only if you want a thicker stew

Equipment:

• 5–6 qt Dutch oven or heavy pot with lid
• Tongs, wooden spoon, ladle
• Cutting board and sharp knife
• Measuring cups and spoons

How to Make Beef Stew with Carrots and Potatoes

• Prep: 20 minutes
• Cook: 1 hour 45 minutes
• Total: 2 hours 5 minutes

1. Pat and season the beef: Pat the beef dry with paper towels. Season with 1½ tsp salt and the black pepper.
2. Brown the beef: Heat the oil in a Dutch oven over medium-high heat. Brown the beef in two batches until deeply seared on at least two sides, 6–8 minutes per batch. Transfer to a bowl.
3. Build the base: Lower heat to medium. Add onion with a pinch of salt and cook until translucent, 4–5 minutes. Stir in garlic for 30 seconds.
4. Tomato paste and flour: Stir in tomato paste; cook until it darkens slightly, about 1 minute. Sprinkle flour over the mixture and stir for 1 minute to coat.
5. Deglaze: Pour in the wine (or extra broth) and scrape up browned bits. Let it simmer for 2 minutes to reduce.
6. Simmer the stew: Return beef and any juices to the pot. Add broth, bay leaves, thyme, smoked paprika, Worcestershire, and soy sauce or tamari if using. Bring to a simmer, cover, and cook on low for 60 minutes, stirring a couple of times.
7. Add veggies: Stir in carrots and potatoes. Cover and simmer until the beef turns tender and the vegetables pierce easily, about 35–45 minutes.
8. Adjust thickness: If you want a thicker stew, stir in the cornstarch slurry and simmer for 2–3 minutes until it tightens.
9. Finish: Stir in peas and vinegar. Taste and adjust salt and pepper.
10. Serve: Fish out the bay leaves, ladle into bowls, and sprinkle with parsley. If your spoon stands up in the bowl, you did it right.

Cooking Tips & Mistakes to Avoid

• Pat the beef dry so you get a serious sear and deeper flavor.
• Cut beef and potatoes into similar-sized chunks for even cooking.
• Keep the heat moderate when browning; high heat burns fond, low heat steams.
• Add carrots and potatoes later so they don’t turn mushy.
• Use low-sodium broth so you control salt at the end.
• Stir now and then during the simmer to prevent sticking.
• Add acidity at the end (vinegar) to brighten rich flavors.
• Don’t boil hard; a gentle simmer keeps beef tender.
• Taste before thickening; you might love the natural texture already.

Variations I’ve Tried

• Gluten-free: Use a 1:1 GF flour blend or skip flour and thicken with cornstarch slurry at the end.
• Vegan swap: Use mushrooms and hearty veggies (parsnips, turnips), add green or brown lentils, and use vegetable broth.
• Add-ins: Toss in celery, parsnips, or diced tomatoes; stir in a spoon of Dijon; finish with fresh herbs like rosemary or parsley stems during the simmer.

How to Serve Beef Stew with Carrots Potatoes

Ladle the stew into warm bowls and top with chopped parsley. Serve with crusty bread, buttered noodles, or creamy polenta. A crisp green salad or roasted green beans balances the richness, and a medium-bodied red or a malty ale plays nice with the beef.

Make-Ahead and Storage

• Make-ahead: Cook the stew, cool it uncovered for 20–30 minutes, then chill. The flavors deepen by the next day.
• Fridge: Store in airtight containers for up to 4 days.
• Freezer: Freeze for up to 3 months; leave a little headspace to allow expansion.
• Reheat: Warm gently on the stove over medium-low with a splash of broth or water, stirring occasionally. You can reheat in the microwave in short bursts, stirring between rounds.

Adaly Kandice

Beef Stew with Carrots and Potatoes

Beef stew with carrots and potatoes is a hearty and comforting dinner perfect for chilly days.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Dinner

Cuisine: American

Ingredients

  

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 3 carrots, sliced into 1-inch pieces
• 4 potatoes, peeled and cubed
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf bay leaf
• 2 tablespoons fresh parsley, chopped

Instructions

 

1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
2. Add beef in batches, searing until browned on all sides. Remove and set aside.
3. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
4. Return beef to pot. Sprinkle flour over the beef and stir to coat.
5. Add beef broth, tomato paste, thyme, salt, pepper, and bay leaf. Mix well, scraping the bottom to loosen any browned bits.
6. Bring to a simmer. Cover and cook on low heat for 1 hour.
7. Add carrots and potatoes. Cover and cook for another 45–60 minutes, until meat and vegetables are tender.
8. Remove bay leaf. Taste and adjust seasoning if needed.
9. Serve hot, garnished with fresh parsley if desired.

Notes

For even richer flavor, try adding a splash of red wine along with the broth. The stew can be made ahead and tastes even better the next day.