Beef Stew with Potatoes and Carrots
A big bowl of pure comfort — tender chunks of beef simmered low and slow with hearty potatoes and sweet carrots in a rich, savory gravy. This one-pot classic fills the kitchen with an incredible aroma and tastes even better the next day.
For 4 servings
- prep
Season the beef.
Pat the beef cubes dry with paper towels. Season all sides generously with salt and black pepper.
TIPDon't skip patting the beef dry — it ensures a deep brown sear instead of steaming. - fry · ~12 min
Sear the beef in batches.
1.Heat 1 tbsp oil in a Dutch oven over medium-high heat.2.Add half the beef in a single layer and sear 3-4 minutes per side until deeply browned.3.Remove to a plate and repeat with the remaining oil and beef. - saute · ~7 min
Cook the aromatics.
1.In the same pot, reduce heat to medium and add the chopped onion.2.Cook until softened and translucent, about 5 minutes.3.Add the minced garlic and tomato paste. Cook 1 minute until fragrant. - saute · ~3 min
Build the gravy base.
1.Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook the flour.2.Pour in 1 cup of water while stirring, scraping up the browned bits from the bottom of the pot.3.Once smooth, stir in the remaining 2 cups of water.TIPScraping up the browned bits (the fond) is where all the deep flavor lives. - simmer · ~75 min
Simmer the stew.
1.Return the seared beef and any collected juices to the pot.2.Add the bay leaves and fresh thyme sprigs. Bring the liquid to a boil.3.Reduce the heat to low, cover, and let it simmer gently for 1 hour and 15 minutes.TIPKeep the lid slightly ajar to let some steam escape and thicken the gravy naturally. - simmer · ~35 min
Add the root vegetables.
1.Stir in the potato chunks and carrot pieces.2.Cover and continue to simmer for another 30-40 minutes, until the vegetables and beef are both fork-tender.3.Remove the bay leaves and thyme sprigs.TIPDon't add the potatoes and carrots too early — they will turn mushy if cooked beyond the recommended time. - serve · ~5 min
Rest and serve.
Let the stew rest off the heat for 5 minutes. Ladle into bowls, garnish with fresh parsley, and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the beef thoroughly dry before searing to ensure a deep brown crust, not a gray steam.
- 2Sear the beef in a single layer without crowding to get maximum browning on every side.
- 3Scrape the browned bits (fond) from the pot bottom when adding water — that's pure beefy flavor.
- 4Add the potatoes and carrots only later in the simmer so they stay tender, not mushy.
- 5Let the stew rest 5 minutes after cooking so the gravy settles and the flavors meld.
- 6Make this a day ahead — the flavor deepens overnight and the texture improves.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon total; skip the initial sear and instead brown the beef in a nonstick pan over high heat with minimal oil, then deglaze with a splash of water or broth.
high proteinHigh-protein
Swap half the potatoes for extra chunks of beef chuck or a can of drained chickpeas for a higher protein content.
jainJain
Omit onion and garlic; use a pinch of asafoetida (hing) and 1 teaspoon cumin seeds sautéed in oil to mimic savory depth.
herb forwardHerb-forward
Add 2 fresh rosemary sprigs and 1 teaspoon dried oregano along with the thyme for an earthier, more aromatic stew.
Why this is on our healthy list.
Rich in Iron
Beef chuck provides heme iron, which is easily absorbed and supports healthy red blood cells.
High in Vitamin A
Carrots are packed with beta-carotene, which the body converts into vitamin A for good vision and immune function.
Good Source of Potassium
Potatoes contribute potassium, an electrolyte that helps regulate blood pressure and muscle function.
Collagen Boost from Bone Broth
Slow-simmered beef chuck releases gelatin, which may support joint and skin health.
Frequently asked questions
Yes. Beef chuck is ideal for its marbling; you can substitute brisket, round, or stewing beef, but avoid lean cuts like sirloin.
