Hearty Beef Stew with Carrots and Potatoes Recipe

If you’re craving a comforting, rich, and satisfying meal, you’ve got to try this Hearty Beef Stew with Carrots and Potatoes Recipe. It’s one of those dishes that just feels like a warm hug on a chilly day, packed with tender chunks of beef, vibrant carrots, and creamy potatoes all swimming in a savory broth. I absolutely love how this stew transforms simple ingredients into a mouthwatering meal that your family will rave about — trust me, make it once, and you’ll be making it again and again.

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Ingredients You’ll Need

Each ingredient in this stew is a star in its own right — they combine beautifully to give you a stew full of depth and wholesome comfort. When shopping, I like to pick chuck beef with some marbling for tenderness and flavor, and fresh veggies that aren’t too soft to keep a good bite.

• Chuck beef: This cut’s perfect for stewing because it becomes tender yet stays juicy without falling apart.
• Flour: Helps get a lovely crust on the beef and thickens the stew gently.
• Salt & pepper: Basic seasoning that brings out all the rich flavors.
• Garlic powder & onion powder: These add an extra punch of flavor without overpowering.
• Yellow onion: For a slightly sweet and savory base flavor.
• Celery sticks: Provide subtle freshness and texture.
• Garlic cloves: Fresh garlic makes a huge flavor difference in stews – I always use plenty!
• Tomato paste: Adds umami and helps build complexity in the broth.
• Beef base: Boosts the meaty richness without extra salt.
• Red wine: I use Merlot because it’s smooth, but any dry red works to deglaze and deepen flavor.
• Beef broth: The stew’s heart and soul, providing the liquid for slow cooking.
• Worcestershire sauce: Just a splash adds a nice tangy depth.
• Bay leaves & thyme sprigs: Classic herbs that infuse the stew with gentle herbal notes.
• Potatoes: I like Yukon Gold for their creamy texture and buttery flavor.
• Carrots: Cut on the angle for prettier chunks that retain some bite.
• Fresh parsley: For a bright, fresh finish before serving.
• Baguette: A must-have for soaking up that gorgeous stew broth.

Variations

I like to keep my stew mostly classic, but once in a while, I switch things up to surprise my family or suit whatever’s in season. You absolutely can make this recipe your own!

• Add Mushrooms: I toss in some sliced cremini or button mushrooms at the same time as the carrots and potatoes for an earthier flavor.
• Peas or Green Beans: Stirred in at the end for a pop of green and added sweetness.
• Spice it Up: A pinch of smoked paprika or a dash of cayenne adds a subtle smoky heat if you’re feeling adventurous.
• Slow Cooker Version: Brown the beef first, then dump everything into a slow cooker and cook low for 6-8 hours for effortless tender meat.

How to Make Hearty Beef Stew with Carrots and Potatoes Recipe

Step 1: Prep and Season the Beef

Start by cutting the chuck beef into roughly 1-inch cubes. I usually trim off the large fat chunks but leave enough marbling because that’s what makes it tender and flavorful. Toss the beef cubes in a bowl with flour, salt, pepper, garlic powder, and onion powder — making sure all pieces get a light, even coating. This step helps get a beautifully caramelized crust later and thickens the stew a bit. Trust me, the flavor you get here is well worth the few minutes it takes!

Step 2: Sauté Aromatics and Deglaze

Dice your onion and celery, and mince the garlic cloves. Heat your Dutch oven over medium-high heat with enough oil to coat the bottom. Add beef cubes in batches — don’t overcrowd the pan or they’ll steam instead of sear. Here’s something I learned the hard way: don’t stir the beef until it develops a golden crust on one side; then carefully flip to sear the other. Remove browned beef and set aside. In the same pot, toss in your onions, celery, and garlic and sauté until softened, about 3-5 minutes. Stir in tomato paste and beef base, cooking for a couple of minutes to boost the flavor. Pour in red wine to deglaze, scraping up all the tasty browned bits from the bottom — this is pure gold flavor! Let it simmer a bit to cook off the alcohol.

Step 3: Combine, Oven-Cook, and Add Veggies

Add the beef broth, those perfectly seared beef cubes back into the pot, Worcestershire sauce, bay leaves, and fresh thyme sprigs. Stir everything together and cover with a lid. Pop the pot into a 320°F oven on the lower rack, and let it slow cook for 1.5 hours — this low, slow cooking tenderizes the beef beautifully. After 90 minutes, toss in chopped potatoes and carrots. I like chopping potatoes into about 1-inch chunks and slicing carrots on the bias about half an inch thick — just the right size to cook through but still hold shape. Give it a gentle stir, cover again, and continue baking for another hour. Your kitchen will smell incredible!

Step 4: Final Seasoning and Serving

Once your stew is done, remove from the oven, taste, and adjust seasoning if needed — sometimes it needs an extra pinch of salt or pepper depending on your broth. Sprinkle fresh parsley over the top to brighten everything. I always serve this with a warm baguette because you can soak up every last drop of that luscious sauce. My family literally fights over the last piece of bread!

How to Serve Hearty Beef Stew with Carrots and Potatoes Recipe

Garnishes

I swear by a sprinkle of fresh parsley right before serving — it adds a burst of color and a bright, fresh flavor that cuts through the richness. Sometimes I also throw on a pinch of cracked black pepper and a few thyme leaves for that rustic touch.

Side Dishes

Besides my favorite baguette, I sometimes pair this stew with a simple green salad to balance the hearty stew with some crispness. Roasted Brussels sprouts or steamed green beans also complement the flavors nicely without overwhelming the plate.

Creative Ways to Present

For special occasions, I love serving the stew in rustic ceramic bowls, garnished with a sprig of thyme and a swirl of sour cream on top. It feels extra cozy and inviting, perfect for family gatherings or dinner parties. You can even ladle the stew over creamy mashed potatoes or buttery egg noodles for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge, where the stew keeps wonderfully for up to 3-4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day—bonus!

Freezing

This stew freezes like a dream. Just portion it into freezer-safe containers or heavy-duty zip bags, and it’ll last up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight before reheating gently on the stovetop.

Reheating

I reheat leftovers slowly on the stove over low heat with a splash of beef broth or water to loosen the stew if it’s thickened. Stir occasionally to keep it from sticking, and heat until warmed through. Microwaving works too but stirring halfway helps keep even heating.

FAQs

Final Thoughts

There’s something truly special about this Hearty Beef Stew with Carrots and Potatoes Recipe — it’s a classic done right with simple, quality ingredients and love poured in. I remember the first time I made it; the rich aroma filled my kitchen and everyone couldn’t wait to dig in. Once you try it, I’m confident you’ll find it as comforting and crowd-pleasing as I do. So go ahead, gather your ingredients, and cook yourself some cozy happiness that warms both your belly and your heart.

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