Hearty Beef Stew with Potatoes and Carrots – A Comfort Classic

There’s nothing quite like a steaming bowl of beef stew with potatoes and carrots to warm you from the inside out. This timeless dish is a family favorite, known for its rich, savory broth and tender chunks of beef that melt in your mouth. Perfect for chilly evenings or cozy weekends, it’s a recipe that fills your home with the comforting aroma of slow-cooked goodness. I’ve made this dish countless times—sometimes adding a splash of red wine or swapping regular potatoes for baby ones—and it never fails to impress. The best part is how simple and forgiving it is; once everything’s in the pot, you can let it simmer gently while you relax. Whether you’re serving it with crusty bread or over a bed of rice, this hearty stew is the definition of comfort food done right.

Why You’ll Love This Recipe

This beef stew is all about deep flavors and satisfying textures. The beef becomes fork-tender as it simmers slowly, while the carrots and potatoes absorb the savory broth. It’s an affordable, wholesome meal that’s perfect for meal prep, as it tastes even better the next day. Plus, you only need one pot, making cleanup a breeze.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beef chuck roast – This cut is ideal for stewing because it becomes beautifully tender when slow-cooked. It’s flavorful and marbled with just enough fat to enrich the broth.

Potatoes – I recommend Yukon Gold or Russet potatoes. They hold their shape while soaking up the stew’s flavors, adding a satisfying, hearty texture.

Carrots – Sweet, earthy carrots bring color and balance to the savory richness of the stew. Slice them thick so they don’t overcook.

Onion – A classic base ingredient that enhances depth and adds natural sweetness as it caramelizes during cooking.

Garlic – Fresh minced garlic infuses a wonderful aroma and sharp flavor that blends beautifully with the beef.

Beef broth – The foundation of the stew. Opt for low-sodium broth so you can control the seasoning.

Tomato paste – Adds richness, color, and a subtle tang that ties the flavors together.

Worcestershire sauce – A small amount brings umami depth, balancing the sweet and savory notes.

Flour – Used to lightly coat the beef before browning, helping thicken the stew as it cooks.

Olive oil – For searing the beef to perfection, locking in moisture and flavor.

Bay leaves and thyme – These herbs give a subtle aroma and earthiness that complement the beef perfectly.

Salt and black pepper – Essential for seasoning and enhancing every element in the pot.

Directions

Start by patting the beef dry and coating it lightly with flour, salt, and pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches to create a rich caramelized crust, then set it aside. In the same pot, sauté the chopped onion until translucent, followed by garlic, cooking for about a minute until fragrant. Stir in tomato paste and Worcestershire sauce to build flavor.

Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the seared beef back in, along with bay leaves and thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours until the beef is tender. Add carrots and potatoes, and continue cooking for 30–40 minutes until vegetables are soft but not mushy. Adjust seasoning with salt and pepper to taste.

For an extra touch, I sometimes finish with a handful of chopped parsley for freshness.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 6 people generously. Preparation takes about 20 minutes, and total cooking time is approximately 2 hours and 30 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat, adding a splash of broth or water if needed. You can also freeze the stew for up to 3 months; thaw overnight in the fridge before reheating.

Variations and Customizations

Red Wine Twist – Add half a cup of dry red wine to the broth for a richer, more complex flavor.

Guinness Beef Stew – Replace part of the broth with Guinness for a deep, malty taste that pairs wonderfully with the beef.

Root Vegetable Upgrade – Add parsnips or turnips along with carrots for extra sweetness and depth.

Spicy Kick – A pinch of chili flakes or smoked paprika can transform the flavor profile beautifully.

Herb Lovers’ Version – Swap thyme for rosemary or add a sprig of fresh sage for a different herbal note.

Mushroom Medley – Stir in sautéed mushrooms for an earthy richness that complements the beef.

Gluten-Free Option – Omit the flour and use cornstarch to thicken the stew instead.

Low-Carb Adaptation – Replace potatoes with cauliflower florets to cut down on carbs while keeping it hearty.

Slow Cooker Method – Sear the beef first, then transfer all ingredients to a slow cooker and cook on low for 8 hours.

Instant Pot Shortcut – Use the pressure cook function for about 35 minutes, followed by natural release for a quick yet flavorful stew.

FAQs

Can I make this stew ahead of time?

Absolutely. In fact, the flavors deepen after sitting overnight, making it even tastier the next day.

What is the best cut of beef for stew?

Beef chuck roast is the best choice because it becomes tender and flavorful when slow-cooked.

Can I use chicken or pork instead of beef?

You can substitute other meats, but the flavor and texture will differ. Beef provides the most authentic stew taste.

How do I thicken my stew?

If your stew is too thin, mix a tablespoon of cornstarch with cold water and stir it into the pot during the last 10 minutes of cooking.

Can I make this without tomato paste?

Yes, though it adds depth and color. You can substitute it with a tablespoon of ketchup or leave it out for a lighter broth.

What’s the best way to prevent overcooked vegetables?

Add the carrots and potatoes later in the cooking process so they cook just until tender.

Can I use frozen vegetables?

Yes, but add them toward the end of cooking to prevent them from becoming mushy.

How do I make it more flavorful?

Deglaze the pan well and don’t skip searing the beef—it’s key to developing a rich flavor base.

Can I add peas or corn?

Definitely! Stir them in during the last few minutes of cooking for extra color and sweetness.

How can I make this stew dairy-free?

It’s naturally dairy-free unless you serve it with buttered bread—just use olive oil for searing.

Conclusion

This beef stew with potatoes and carrots is comfort food at its finest—hearty, flavorful, and wonderfully simple to make. With tender beef, wholesome vegetables, and a rich broth, it’s the kind of meal that brings everyone together around the table. Whether you enjoy it fresh from the pot or as leftovers the next day, this stew proves that the best recipes are the ones that feel like home.

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