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Classic Beef Stew with Carrots and Potatoes

Classic Beef Stew with Carrots and Potatoes
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

Find it online: https://ninagourmet.com/classic-beef-stew-with-carrots-and-potatoes/