There’s nothing quite like a warm, comforting beef stew when you want a satisfying meal. I love making beef stew on cooler days, and it always fills my kitchen with a wonderful smell. It’s a classic dish that truly makes you feel good from the inside out.
I’ve put together two fantastic beef stew recipes for you today. Whether you like yours with hearty root vegetables or served over fluffy rice, I think you’ll find a new favorite here. Both are simple to make and promise a cozy experience.
Jump to Recipe:
Hearty Beef Stew with Carrots and Potatoes
This classic beef stew recipe brings together tender beef, soft carrots, and floury potatoes in a rich sauce. It’s a wonderful meal that feels like a warm hug, perfect for sharing with family or enjoying on a quiet evening.
Key Ingredients & Tips for Beef Stew
- Browning the Beef: Don’t skip this step! It adds deep taste to your stew. Make sure your beef pieces are browned on all sides before adding liquid.
- Choosing Potatoes: Waxy potatoes like Yukon Gold or red potatoes hold their shape better. Starchy potatoes like Russets will break down more, which can help thicken the sauce. Pick what you like!
- Low and Slow Cooking: Beef stew gets more tender and flavorful the longer it cooks at a low temperature. Give it time to bubble gently.
What You Need for Potato & Carrot Stew
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 4 carrots, peeled and cut into 1-inch pieces
- 1.5 lbs potatoes, peeled and cut into 1-inch pieces
- Salt and black pepper to taste
- 2 tbsp cornstarch (mixed with 2 tbsp cold water, optional for thickening)
- Fresh parsley, chopped (for garnish)
⏱️ Time: 2 hours 30 minutes🍽️ Yields: 6 servings
How to Make Potato & Carrot Beef Stew
Step 1: Prepare the Beef
Pat your beef cubes dry with paper towels. Season them well with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to crowd the pot, and brown it on all sides. Remove the browned beef and set it aside.
Step 2: Cook Aromatics
Add the chopped onion to the pot and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute until you can smell it.
Step 3: Build the Stew Base
Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot. Add Worcestershire sauce, thyme, and bay leaves. Return the browned beef to the pot.
Step 4: Simmer the Stew
Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 1 hour and 30 minutes, or until the beef is nearly tender.
Step 5: Add Vegetables
Add the carrots and potatoes to the pot. Stir gently, cover, and continue to simmer for another 30-45 minutes, or until the vegetables are tender.
Step 6: Finish and Serve
If you want a thicker stew, stir in the cornstarch slurry and cook for a few more minutes until it thickens. Remove the bay leaves. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
📝 Final Note
This beef stew tastes even better the next day! You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
Comforting Beef Stew Served with Rice
This version of beef stew focuses on a rich, meaty sauce that pairs perfectly with a bed of fluffy white rice. It’s a complete meal that feels special and satisfying, with tender beef simmered in a delicious broth.
Key Ingredients & Tips for Beef Stew with Rice
- The Right Cut of Beef: Beef chuck is ideal for stew because it has enough fat and connective tissue to become wonderfully tender when cooked slowly.
- Rice Choice: While white rice is classic, you can serve this stew with brown rice, quinoa, or even mashed potatoes if you prefer. Each will change the meal a little!
- Building Broth Taste: Good quality beef broth or stock makes a big difference. You can also add a splash of red wine for a deeper, more grown-up taste to your stew.
What You Need for Rice Beef Stew
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup canned diced tomatoes, undrained
- 1/2 cup red wine (optional)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and black pepper to taste
- 2 cups white rice, cooked according to package directions
- Fresh parsley, chopped (for garnish)
⏱️ Time: 2 hours🍽️ Yields: 4-5 servings
How to Make Beef Stew with Rice
Step 1: Sear the Beef
Season the beef cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the beef and sear it until it’s browned on all sides. Remove the beef and put it aside.
Step 2: Cook Vegetables
Add the chopped onion, celery, and carrots to the pot. Cook until they start to soften, about 7-8 minutes. Add the minced garlic and cook for another minute until you can smell it.
Step 3: Simmer the Stew
Pour in the red wine (if using) and let it bubble for a minute to reduce. Then add the beef broth, diced tomatoes (with their juice), oregano, and basil. Return the seared beef to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender.
Step 4: Prepare Rice and Serve
While the stew finishes cooking, prepare your white rice according to the package instructions. Once the stew is ready, taste and adjust seasoning if needed. Serve the hot beef stew over generous portions of cooked white rice. Garnish with fresh parsley.
📝 Final Note
This beef stew can be made ahead of time. The flavors deepen overnight. Just reheat gently on the stovetop or in the microwave. Store any leftovers in an airtight container in the fridge for up to 3 days.
