Beef Stew with Potatoes and Carrots
Tender chunks of beef simmered in a rich, savory gravy with hearty potatoes and sweet carrots. This classic American comfort food is slow-cooked to perfection, creating a deeply flavorful one-pot meal ideal for a chilly evening.
For 6 servings
7 steps. 180 minutes total.
- 1
Step 1
- a.Prepare the Beef
- b.Pat the beef cubes completely dry with paper towels; this is crucial for getting a good sear.
- c.In a large bowl, whisk together the all-purpose flour, 1 teaspoon of kosher salt, and the black pepper.
- d.Add the dry beef cubes to the flour mixture and toss until each piece is evenly coated.
- 2
Step 2
- a.Sear the Beef
- b.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- c.Working in 2-3 batches to avoid overcrowding the pot, add the beef in a single layer. Sear for 3-4 minutes per side, until a deep brown crust forms.
- d.Transfer the seared beef to a separate plate and set aside. Do not wipe out the pot.
- 3
Step 3
- a.Sauté Aromatics
- b.Reduce the heat to medium. Add the chopped onion, celery, and carrots to the pot.
- c.Sauté for 8-10 minutes, stirring occasionally and scraping up the browned bits (fond) from the bottom of the pot, until the vegetables have softened.
- d.Stir in the minced garlic and tomato paste. Cook for 1-2 minutes more until the garlic is fragrant and the tomato paste has darkened slightly.
- 4
Step 4
- a.Deglaze and Build the Gravy
- b.Pour the dry red wine into the pot to deglaze. Bring to a simmer and cook, scraping the bottom of the pot vigorously to release all the flavorful browned bits, until the wine has reduced by about half (about 3-4 minutes).
- c.Stir in the beef broth, Worcestershire sauce, dried thyme, bay leaves, and the remaining 0.5 teaspoon of kosher salt.
- d.Return the seared beef and any accumulated juices to the pot. Stir everything to combine.
- 5
Step 5
- a.First Simmer
- b.Increase the heat to bring the stew to a gentle simmer.
- c.Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 90 minutes. The beef will begin to get tender.
- 6
Step 6
- a.Add Potatoes and Finish Cooking
- b.Stir the potatoes into the stew.
- c.Replace the cover and continue to simmer on low for another 60-75 minutes, or until the beef is fork-tender and the potatoes are cooked through.
- 7
Step 7
- a.Rest and Serve
- b.Remove the pot from the heat. Discard the bay leaves.
- c.Let the stew rest, covered, for at least 10 minutes to allow the flavors to meld.
- d.Taste and adjust seasoning with more salt and pepper if needed.
- e.Ladle the stew into bowls and garnish generously with fresh parsley before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use beef chuck roast. Its marbling and connective tissue break down during slow cooking, resulting in tender meat and a rich, full-bodied gravy.
- 2Don't rush the searing process. A deep, dark brown crust on the beef is the foundation of a flavorful stew.
- 3Yukon Gold potatoes are ideal as they hold their shape well and have a creamy texture that doesn't become mealy.
- 4This stew tastes even better the next day! The flavors meld and deepen overnight. Reheat gently on the stovetop.
- 5If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the simmering stew during the last 5 minutes of cooking.
Adapt it for your goals.
Add Mushrooms
Sauté 8 ounces of sliced cremini mushrooms with the onions and carrots for an extra layer of earthy flavor.
Include Green PeasInclude Green Peas
Stir in 1 cup of frozen green peas during the last 5 minutes of cooking for a pop of color and sweetness.
Herb VariationsHerb Variations
Instead of dried thyme, use 2-3 sprigs of fresh thyme and a sprig of fresh rosemary. Remove the stems before serving.
Root Vegetable MedleyRoot Vegetable Medley
Substitute some of the potatoes with other root vegetables like parsnips or rutabaga for a more complex flavor profile.
Why this is on our healthy list.
Protein Powerhouse
Beef provides high-quality complete protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Iron
This stew is an excellent source of heme iron from the beef, a form that is easily absorbed by the body. Iron is crucial for forming red blood cells and preventing anemia.
Packed with Vitamins and Minerals
Carrots provide a significant amount of Vitamin A for vision health, while potatoes offer potassium for blood pressure regulation. The entire dish is a medley of essential nutrients.
Hearty & Wholesome
A balanced, one-pot meal combining protein, complex carbohydrates from potatoes, and fiber from vegetables for sustained energy and good digestive health.
Frequently asked questions
A 1.5-cup serving of this beef stew contains approximately 550-650 calories, depending on the fat content of the beef chuck used.