Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
There’s something undeniably nostalgic about the aroma of beef stew with carrots and potatoes recipe simmering on the stove — rich, savory, and deeply comforting. For me, it takes me straight back to my grandmother’s kitchen.
I remember watching her cook on rainy Sundays, her old Dutch oven bubbling gently as the savory scent of beef, onions, carrots, and potatoes filled the air. She didn’t use fancy ingredients or complicated steps. Just patience, love, and a recipe she’d perfected over decades. I’d sit at the counter, counting down the minutes until the stew was done, already dreaming about tearing into the soft beef chunks with a hunk of warm bread.
Years later, when I moved into my own place, beef stew with carrots and potatoes recipe was the first real recipe I tried to master. I wanted to recreate that same cozy experience, and I’ve made it dozens of times since — each time adding a little twist, learning a new trick, and ultimately crafting a version that’s simple, hearty, and incredibly satisfying.
Whether you’re feeding your family on a cold winter night or just looking for a reliable, wholesome meal to meal prep for the week, this classic beef stew with carrots and potatoes recipe hits every note.
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Ingredients for Beef Stew with Carrots and Potatoes Recipe
Here’s what you’ll need for a flavorful and filling Beef Stew with Carrots and Potatoes Recipe:
For the Stew:
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/4 cup all-purpose flour (for thickening)
- 4 cups beef broth (low sodium recommended)
- 1 cup dry red wine (optional, but highly recommended)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon rosemary
- 2 bay leaves
Vegetables:
- 4 carrots, peeled and cut into 1-inch pieces
- 4 medium Yukon gold or red potatoes, cut into chunks
- 2 celery stalks, sliced (optional)
- 1 cup frozen peas (add at the end)
How to Make Beef Stew with Carrots and Potatoes Recipe
This is a classic braising recipe, meaning the beef is seared and then slowly simmered in flavorful liquid until tender.
Step 1: Sear the Beef
Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef chunks generously with salt and pepper. Sear the beef in batches to avoid overcrowding the pot. Brown all sides (about 2–3 minutes per side), then remove and set aside.
Pro tip: Don’t skip this step! Browning the beef creates flavor that builds throughout the dish.
Step 2: Sauté the Aromatics
Add another tablespoon of olive oil if needed. Sauté onions for 4–5 minutes until soft and slightly browned. Add garlic and cook for 1 more minute. Stir in the tomato paste and cook for another 2–3 minutes, until the paste darkens — this deepens the flavor.
Step 3: Add Flour
Sprinkle the flour over the onion mixture and stir to coat. Cook for 1–2 minutes to remove the raw flour taste. This will help thicken the stew later.
Step 4: Deglaze and Simmer
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce slightly for 2–3 minutes.
Return the seared beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until beef is starting to get tender.
Step 5: Add the Vegetables
Add carrots, potatoes, and celery. Simmer for another 30–40 minutes, uncovered, until vegetables are fork-tender and beef is fall-apart soft.
Step 6: Final Touches
Remove the bay leaves. Stir in the peas and simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
How to Serve Beef Stew with Carrots and Potatoes Recipe
Beef stew with carrots and potatoes recipe is comforting enough to enjoy on its own, but you can elevate it with a few easy sides:
1. With Crusty Bread
A slice of warm sourdough, baguette, or garlic bread is perfect for soaking up that rich gravy.
2. Over Mashed Potatoes
Even though there are potatoes in the stew, serving it over a bed of mashed potatoes makes it extra indulgent.
3. With Rice or Egg Noodles
Serve stew over cooked white rice or buttered egg noodles for a twist on the traditional.
4. Side Salad
Pair with a crisp green salad with vinaigrette to cut through the richness.
Tips
- Choose the right cut: Use chuck roast or stew meat with good marbling for the most tender, flavorful results.
- Low and slow: Simmer gently — don’t boil. This breaks down connective tissue and makes the beef ultra-tender.
- Use wine if you can: Red wine adds incredible depth to the broth. If not using, replace with more beef broth and a splash of balsamic vinegar.
- Cut vegetables evenly: Uniform pieces cook more evenly.
- Add peas last: They cook quickly and stay bright green if added at the end.
Variations
There’s no one-size-fits-all for Beef Stew with Carrots and Potatoes Recipe — here are some fun ways to switch it up:
1. Beef Stew with Mushrooms
Add sliced cremini or button mushrooms with the onions for a more earthy flavor.
2. Spicy Beef Stew
Add a pinch of crushed red pepper flakes, smoked paprika, or a dash of hot sauce for a little heat.
3. Guinness Beef Stew
Replace the wine with a bottle of Guinness stout for a robust Irish twist — great for St. Patrick’s Day!
4. Tomato-Based Stew
Add a can of diced tomatoes or crushed tomatoes for a stew with a tomato-rich broth.
5. Chicken Stew
Swap beef for boneless chicken thighs and use chicken broth instead — cook time is reduced to about 1 hour total.
FAQs
Q1. What cut of beef is best for stew?
Chuck roast is the gold standard. It’s affordable, well-marbled, and becomes melt-in-your-mouth tender when slow-cooked.
Q2. Can I make this in a slow cooker?
Absolutely. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.
Q3. Can I freeze beef stew?
Yes! Beef stew freezes wonderfully. Let it cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.
Q4. How do I thicken beef stew?
The flour added during the sautéing stage will thicken the stew naturally. If it’s still too thin, make a slurry with 1 tablespoon cornstarch + 1 tablespoon water and stir it in during the final 10 minutes of cooking.
Q5. Can I make this without wine?
Yes, just replace the wine with more beef broth and a splash of balsamic or red wine vinegar for acidity.
Q6. Can I make this Beef stew with carrots and potatoes recipe of time ahead?
Definitely! Stew tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days.
Final Thoughts
Beef stew with carrots and potatoes recipe is more than just a meal — it’s a warm hug in a bowl. It’s the kind of dish that turns a simple evening into a cozy event, that fills your home with irresistible aromas and your belly with something real and satisfying.
This Beef stew with carrots and potatoes recipe has become a staple in my kitchen for good reason. It’s easy, affordable, and endlessly adaptable. Whether you’re a beginner cook or a seasoned home chef, this stew delivers every time — and better yet, it just might become your new favorite comfort food tradition.
So the next time the weather turns chilly, or you just need something hearty to nourish your soul, make this beef stew with carrots and potatoes recipe. Then grab a spoon, some crusty bread, and settle in. You’ve earned it.