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Hearty Beef Stew with Potatoes and Carrots

Elina James
Warm up with a bowl of pure comfort Hearty Beef Stew with Potatoes and Carrots Slow-simmered to perfection, this classic dish features tender chunks of beef, hearty potatoes, and sweet carrots in a rich, savory broth that’s packed with deep, comforting flavor.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 lbs (900 g) beef chuck roast, cut into 1 ½-inch cubes
  • 3 tablespoons olive oil (divided)
  • 2 tablespoons all-purpose flour
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional, can substitute more broth)
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon dried rosemary (or 2 teaspoons fresh)
  • 2 bay leaves
  • 4 medium carrots, cut into chunks
  • 3 medium potatoes, peeled and diced into 1-inch cubes
  • 2 stalks celery, sliced
  • 1 cup frozen peas (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Step 1: Brown the Beef : Pat beef cubes dry and season with salt and pepper. Dredge lightly in flour. Heat 2 tablespoons oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef in batches until browned on all sides (about 4–5 minutes per batch). Remove and set aside.
  • Step 2: Build the Base : Add remaining oil to the pot. Sauté onions, carrots, and celery for 4–5 minutes until softened. Stir in garlic and tomato paste, cooking for 1–2 minutes until fragrant.
  • Step 3: Deglaze and Simmer : Pour in red wine, scraping up browned bits from the bottom. (If skipping wine, use broth.) Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well.Return beef to the pot. Bring to a boil, then reduce heat to low.Cover and simmer gently for 1 ½ hours, stirring occasionally.
  • Step 4: Add Vegetables : Add potatoes and carrots. Continue simmering for another 40–50 minutes until beef and vegetables are tender.Stir in peas (if using) during the last 5 minutes of cooking. Adjust seasoning with salt and pepper.
  • Step 5: Serve : Discard bay leaves, garnish with parsley, and serve hot.
Keyword Hearty Beef Stew with Potatoes and Carrots