Beef Stew with Potatoes and Carrots

Name: Beef Stew with Potatoes and Carrots
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g beef chuck (cut into 1.5-inch cubes); 300 g potato (peeled, cut into 1-inch chunks); 200 g carrot (peeled, sliced into 1-inch pieces); 1 pcs onion (large, chopped); 4 pcs garlic (cloves, minced); 2 tbsp tomato paste; 2 tbsp all-purpose flour; 3 cup water; 2 tbsp oil; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 2 pcs bay leaf; 3 pcs fresh thyme (sprigs, or 1 tsp dried thyme); 2 tbsp parsley (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

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.

PREP

25m

COOK

120m

SERVES

1 CUP

442 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the beef thoroughly dry before searing to ensure a deep brown crust, not a gray steam.
2
Sear the beef in a single layer without crowding to get maximum browning on every side.
3
Scrape the browned bits (fond) from the pot bottom when adding water — that's pure beefy flavor.
4
Add the potatoes and carrots only later in the simmer so they stay tender, not mushy.
5
Let the stew rest 5 minutes after cooking so the gravy settles and the flavors meld.
6
Make this a day ahead — the flavor deepens overnight and the texture improves.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

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 protein