If you’re searching for a meal that wraps you in comfort and fills your kitchen with irresistible aromas, Classic Beef Stew with Carrots and Potatoes is your go-to dish. This timeless stew combines tender chunks of beef with naturally sweet carrots and hearty potatoes, simmered slowly to create a rich and savory broth. Beyond its incredible flavor, this dish offers a soul-soothing, hearty experience that feels like a warm hug on a plate.

Why You’ll Love This Recipe

Rich Comfort in Every Bite: The slow-cooked beef and vegetables meld into a thick, flavorful stew that feels like pure comfort food.
Simple Ingredients, Big Flavor: Using basic pantry staples creates a dish that’s approachable but deeply satisfying.
Perfect for Any Season: Whether winter chills or cool summer nights, this stew is always a crowd-pleaser.
Nutritious and Filling: Packed with protein, vitamins, and fiber from the carrots and potatoes.
Easy to Customize: The recipe adapts well to your preferred herbs and spices or dietary needs.

Ingredients You’ll Need

Gather simple, wholesome ingredients that come together to build layers of flavor and the perfect texture in your stew. Each element plays a key role, from tender beef to root vegetables that soak up the savory broth beautifully.

Beef Chuck: Choose well-marbled beef chuck for tender and flavorful meat that breaks down beautifully in low heat.
Carrots: Fresh carrots add natural sweetness and a vibrant, comforting color.
Potatoes: Yukon gold or russet potatoes provide the hearty texture that thickens the stew.
Onions and Garlic: Aromatics that form the flavor base, adding depth and warmth.
Beef Broth: A rich, savory liquid that infuses every bite with meaty goodness.
Tomato Paste: Adds depth and a slight tang to balance the stew’s richness.
Herbs and Spices: Bay leaves, thyme, salt, and pepper bring everything together with subtle earthiness.
Flour or Cornstarch: To thicken the stew and create a luscious sauce.

Variations for Classic Beef Stew with Carrots and Potatoes

This recipe is extremely adaptable, so feel free to tweak it based on what you have at home or your personal taste preferences. Experimenting keeps this classic fresh and exciting.

Red Wine Infusion: Add a splash of red wine for a deep, complex flavor.
Mushroom Boost: Mix in mushrooms for an earthy taste and extra texture.
Slow Cooker Version: Let it simmer all day in a slow cooker for effortless preparation.
Vegetarian Twist: Replace beef with hearty vegetables or plant-based protein for a meatless option.
Spice It Up: Toss in a pinch of smoked paprika or cayenne pepper for a subtle kick.

Why Classic Beef Stew with Carrots and Potatoes Heals

How to Make Classic Beef Stew with Carrots and Potatoes

Step 1: Prepare Your Ingredients

Start by cutting the beef into uniform, bite-sized cubes to ensure even cooking. Peel and chop the carrots and potatoes into chunks that will hold their shape but cook through nicely.

Step 2: Brown the Beef

Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches without overcrowding, which locks in flavor and helps develop that rich stew foundation.

Step 3: Sauté Aromatics

After removing the beef, sauté diced onions and minced garlic in the same pot until fragrant and soft, scraping up the browned bits from the bottom for added depth.

Step 4: Build the Stew Base

Add tomato paste to the onions and garlic, cooking briefly to develop flavor. Then sprinkle in flour or cornstarch and stir to thicken the stew once liquids are added.

Step 5: Combine and Simmer

Return the browned beef to the pot, pour in beef broth, add herbs, and bring to a gentle boil. Reduce heat and let it simmer, covered, for at least 1.5 to 2 hours to develop rich flavors and tender meat.

Step 6: Add Vegetables

About 30 minutes before serving, stir in the carrots and potatoes. Continue simmering until the vegetables are fork-tender but not mushy.

Step 7: Final Seasoning and Serve

Remove bay leaves, adjust salt and pepper to taste, and serve hot for a truly comforting experience.

Pro Tips for Making Classic Beef Stew with Carrots and Potatoes

Brown in Batches: Avoid crowding the pot when browning beef to get a nice caramelized crust.
Use a Heavy Pot: A Dutch oven or heavy-bottomed pan helps distribute heat evenly for slow simmering.
Low and Slow Cooking: Gentle simmering breaks down tough meat fibers for melt-in-your-mouth texture.
Cut Vegetables Evenly: Ensure carrots and potatoes are similar sizes so they cook uniformly.
Thicken Gradually: Add flour or cornstarch carefully to avoid lumps and get a smooth sauce.

How to Serve Classic Beef Stew with Carrots and Potatoes

Garnishes

Fresh chopped parsley, a sprinkle of cracked black pepper, or a dollop of sour cream can brighten and enrich the stew just before serving.

Side Dishes

Pair with warm crusty bread, buttery mashed potatoes, or a green side salad to balance the hearty richness of the stew.

Creative Ways to Present

Serve the stew in rustic bowls, use bread bowls for dipping, or present over creamy polenta for a special touch.

Make Ahead and Storage

Storing Leftovers

Transfer leftover stew to airtight containers and refrigerate for up to 3-4 days, allowing flavors to deepen overnight for even better taste.

Freezing

Freeze portions in freezer-safe containers or heavy-duty bags for up to 3 months; thaw overnight in the fridge before reheating.

Reheating

Gently reheat on the stove over low heat, stirring occasionally to avoid burning, or warm in the microwave until steaming hot throughout.

FAQs

Can I use a different cut of beef for the stew?

Absolutely, but chuck roast is preferred due to its marbling and tenderness when slow-cooked; brisket or round can work but may require different cooking times.

Do I have to brown the beef before stewing?

Browning adds crucial flavor and texture, but if you’re short on time, you can skip this step, keeping in mind the stew may have a milder taste.

Can I make this stew in a slow cooker?

Yes, you can brown the beef first for extra flavor, then add all ingredients to a slow cooker and cook on low for 7-8 hours.

What potatoes work best in this stew?

Yukon gold and russet potatoes are excellent choices as they hold their shape but also absorb stew flavors well.

Is this recipe freezer-friendly?

Definitely! Classic Beef Stew with Carrots and Potatoes freezes beautifully, making it perfect for batch cooking and easy meals later.

Final Thoughts

Classic Beef Stew with Carrots and Potatoes is more than just a meal — it’s a comforting tradition that brings warmth and joy to any table. Whether you’re cooking for family, friends, or just savoring a quiet night in, this hearty stew promises to satisfy with every spoonful. Give it a try and watch it become your new favorite recipe for cozy days ahead.

Classic Beef Stew with Carrots and Potatoes

Print Recipe

Classic Beef Stew with Carrots and Potatoes is a hearty, slow-cooked dish combining tender beef chuck, naturally sweet carrots, and robust potatoes in a rich, savory broth. This comforting meal fills your kitchen with irresistible aromas and delivers a soul-soothing experience perfect for any season or occasion.

Author: Nina
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Simmering
Cuisine: American
Diet: Gluten Free (if using cornstarch)

Ingredients

Scale

Meat

2 pounds beef chuck, cut into bite-sized cubes

Vegetables

4 large carrots, peeled and chopped into chunks
4 medium Yukon Gold or russet potatoes, peeled and chopped into chunks
1 large onion, diced
3 cloves garlic, minced

Liquids & Base

4 cups beef broth
2 tablespoons tomato paste
2 tablespoons vegetable oil (for browning)

Thickener

2 tablespoons all-purpose flour or cornstarch

Herbs & Spices

2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Salt, to taste
Black pepper, to taste

Instructions

Prepare Your Ingredients: Cut the beef into uniform, bite-sized cubes to ensure even cooking. Peel and chop the carrots and potatoes into chunks that hold their shape but cook through nicely.
Brown the Beef: Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches without overcrowding to lock in flavor and develop a rich base for the stew.
Sauté Aromatics: Remove the browned beef and sauté diced onions and minced garlic in the same pot until fragrant and soft, scraping up browned bits from the bottom to add depth.
Build the Stew Base: Add tomato paste to the onions and garlic, cooking briefly to enhance flavor. Sprinkle in flour or cornstarch and stir well to prepare for thickening once liquids are added.
Combine and Simmer: Return the beef to the pot, pour in beef broth, add bay leaves and thyme, then bring to a gentle boil. Reduce heat, cover, and simmer for 1.5 to 2 hours until meat is tender and flavors develop.
Add Vegetables: Stir in carrots and potatoes about 30 minutes before serving. Continue to simmer until vegetables are fork-tender but still hold their shape.
Final Seasoning and Serve: Remove bay leaves, adjust salt and pepper to taste, and serve hot for a comforting meal. Optionally garnish with fresh parsley, cracked black pepper, or sour cream.

Notes

Brown beef in batches to avoid overcrowding and achieve a caramelized crust.
Use a heavy-bottomed pot or Dutch oven for even heat distribution during slow simmering.
Simmer stew gently on low heat to break down tough meat fibers for tender texture.
Cut carrots and potatoes evenly to ensure uniform cooking.
Add flour or cornstarch gradually to avoid lumps and create a smooth sauce.

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 80 mg

Keywords: beef stew, classic beef stew, comfort food, slow-cooked beef, carrots and potatoes stew, hearty stew, winter recipe, one pot meal