This hearty beef stew is packed with tender chunks of meat, vibrant carrots, and fluffy potatoes. It’s like a warm hug in a bowl, perfect for chilly evenings!
I love how simple it is to make—just toss everything in a pot and let it simmer. The smell that fills the kitchen is unbeatable! It’s comfort food at its best. 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, you can use brisket or round, but chuck is my favorite because of its marbling, which adds richness.
Carrots: I like to use large carrots since they hold their shape well in the stew. If you want a sweeter flavor, you could use baby carrots or even parsnips for a twist!
Potatoes: Standard russet or Yukon gold potatoes work great. If you’re looking for a low-carb option, cauliflower chunks can be a good substitute, but they will soften more than regular potatoes.
Red Wine: This adds depth to the stew. If you prefer not to use wine, extra beef broth or grape juice works as a substitute. Some also like to use apple cider vinegar for a tangy flavor!
Herbs: Dried thyme is common, but using fresh thyme or even rosemary can give it a nice twist. I often mix the two for extra aroma!
How Do I Achieve Tender Beef in My Stew?
Getting tender beef in your stew is all about the cooking process. Here are some key points to remember:
- Brown the meat: This step isn’t just for flavor; it also helps develop a rich base for your stew. Make sure to not crowd the pan!
- Low and slow: Once you’ve added the broth, keep the heat low and cover the pot. This allows the beef to break down slowly without overcooking.
- Simmer time: Don’t rush it! At least 1 ½ to 2 hours is ideal, or longer if you can. If your stew starts to dry out, simply add a bit more broth.
Following these steps will lead to melt-in-your-mouth beef every time!
Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
- For the Stew:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 3 tablespoons tomato paste
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
- 2 bay leaves
- Optional for Thickening:
- 2 tablespoons all-purpose flour (for thickening)
- For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This beef stew takes about 15 minutes of prep time, plus 2 to 2 ½ hours for cooking. You’ll enjoy the rewarding aroma of the stew simmering, making it well worth the wait!
Step-by-Step Instructions:
1. Season the Beef:
Start by generously seasoning the beef cubes with salt and black pepper. This step is crucial for building flavor in your stew!
2. Brown the Beef:
In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches, making sure not to crowd the pot. Brown all sides of the beef, which should take about 4-5 minutes per batch. Remove the browned beef and place it on a plate.
3. Sauté the Aromatics:
In the same pot, lower the heat to medium and add the chopped onion. Cook for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Add Tomato Paste:
Stir in the tomato paste and cook for 2 minutes. This helps to caramelize the paste, adding depth to your stew’s flavor.
5. Deglaze with Wine:
If you’re using red wine, pour it into the pot and scrape the bottom with a wooden spoon to deglaze it. Allow the wine to reduce by half; this should take about 5 minutes.
6. Combine with Broth:
Return the browned beef to the pot and add the beef broth, dried thyme, and bay leaves. Bring everything to a simmer, then reduce the heat to low. Cover and let it cook for about 1 ½ to 2 hours until the beef is tender.
7. Add Veggies:
Add the carrots and potatoes to the stew. Cover the pot again and simmer for another 30-40 minutes, or until the vegetables are soft and tender.
8. Thicken the Stew (Optional):
If you prefer a thicker broth, remove a few tablespoons of the broth and whisk it with the flour until smooth. Slowly stir this mixture back into the stew and let it cook for an additional 5-10 minutes to thicken.
9. Final Adjustments:
Remove the bay leaves, and taste the stew. Adjust the seasoning with more salt and pepper if needed.
10. Serve and Enjoy:
Ladle the hot stew into bowls, garnish with chopped fresh parsley, and serve with crusty bread for a complete meal. Enjoy this cozy, comforting dish!
Happy cooking! Enjoy your rich, delicious beef stew with tender carrots and potatoes. 😊
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews due to its tenderness after slow cooking, you can also use brisket or round. Just remember that tougher cuts may require a longer cooking time to become tender.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to your slow cooker. Add the broth and vegetables, then cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
Can I Freeze Leftover Beef Stew?
Definitely! Let the stew cool to room temperature, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.
What Can I Serve with Beef Stew?
This stew is delicious on its own, but you can serve it with crusty bread, over mashed potatoes, or alongside a fresh salad for a complete meal!
