Tender Beef Stewed with Carrots and Potatoes – A Comforting Classic

There’s nothing quite as heartwarming as a bowl of Tender Beef Stewed with Carrots and Potatoes. This timeless comfort dish is slow-cooked to perfection, where beef becomes meltingly tender, potatoes soak up rich broth, and carrots add subtle sweetness. It’s a staple in kitchens around the world — from French-style boeuf bourguignon to rustic American pot roasts.

The slow braise transforms humble ingredients into a deeply flavorful meal. The beef is seared for flavor, then simmered low and slow with aromatics, herbs, and vegetables until everything melds into a savory stew that feels like a warm hug. Whether it’s a weeknight dinner or a lazy Sunday feast, this recipe fills the home with irresistible aromas and serves as the ultimate one-pot meal.

Ingredients Overview

Every ingredient in this stew serves a purpose — from adding richness to building texture. Here’s a closer look at what goes into this hearty dish and how you can adapt it to suit different preferences.

Beef

• Chuck Roast (preferred): Well-marbled, affordable, and ideal for braising. Cut into 1½-inch cubes.

• Other Options: Brisket or bottom round also work but may require longer cooking times.

• Tip: Trim excess fat, but leave some for flavor and tenderness.

Vegetables

• Carrots: Bring natural sweetness and color. Cut into thick diagonal slices so they don’t overcook.

• Potatoes: Yukon Golds hold their shape beautifully, while Russets break down slightly and thicken the stew.

• Onion & Garlic: Essential base aromatics that bring depth to the broth.

Broth & Seasonings

• Beef Broth (low-sodium): The savory foundation. Homemade or boxed works fine.

• Tomato Paste: Adds umami and subtle acidity to balance richness.

• Bay Leaves & Thyme: Provide earthy herbal notes.

• Worcestershire Sauce or Soy Sauce: Deepens the meaty flavor.

• Salt & Black Pepper: To taste, added in stages.

Optional Additions:

• Red Wine: Adds complexity and enhances the beef flavor.

• Celery: Classic stew ingredient for a hint of bitterness and balance.

• Peas: Stirred in at the end for a pop of color and sweetness.

Substitutions:

• Gluten-Free: Use cornstarch or arrowroot instead of flour for thickening.

• Low-Carb: Swap potatoes for turnips or cauliflower florets.

• Vegetarian Version: Use mushrooms and lentils in place of beef, with vegetable broth.

Step-by-Step Instructions

This stew follows a classic braising technique: sear, deglaze, simmer, and serve. Here’s how to build flavor and tenderness at every stage.

Step 1: Brown the Beef

1. Pat beef cubes dry and season generously with salt and pepper.

2. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

3. Brown the beef in batches, letting each side sear undisturbed for 2–3 minutes. Remove and set aside.

Tip: Don’t overcrowd the pot — searing builds flavor through caramelization.

Step 2: Sauté Aromatics

1. In the same pot, add diced onion and sauté for 3–4 minutes until softened.

2. Stir in minced garlic and tomato paste. Cook 1 minute to caramelize.

Step 3: Deglaze and Build the Broth

1. Pour in a splash of red wine or ½ cup broth to deglaze the pan, scraping up browned bits.

2. Return the beef to the pot. Add remaining broth, bay leaves, thyme, and Worcestershire sauce.

3. Bring to a simmer, then cover and reduce heat to low.

Step 4: Simmer Slowly

1. Let the stew cook gently for 1½ hours, covered, until the beef is nearly tender.

2. Add carrots and potatoes. Stir to combine, re-cover, and simmer another 30–40 minutes until vegetables are fork-tender and beef is melt-in-your-mouth soft.

Optional: If the stew is too thin, uncover and simmer for 15 minutes to reduce. For thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir it in.

Step 5: Taste and Serve

1. Remove bay leaves and thyme stems.

2. Taste and adjust seasoning with more salt and pepper as needed.

3. Serve hot with fresh parsley or thyme for garnish.

Tips, Variations & Substitutions

Pro Tips:

• Sear in Batches: Crowding the pan creates steam instead of browning.

• Cut Veggies Evenly: Ensures even cooking and a better presentation.

• Rest the Stew: Like soups, the flavors get even better after a short rest or overnight in the fridge.

Variations:

• Beer-Braised Stew: Swap broth with dark ale for deep flavor.

• Spiced Version: Add smoked paprika or a pinch of cayenne for extra warmth.

• French Style: Use red wine and pearl onions for a boeuf bourguignon feel.

Substitutions:

• Vegetables: Swap carrots with parsnips or sweet potatoes.

• Herbs: Try rosemary or oregano if you’re out of thyme.

• No Tomato Paste? Use a bit of ketchup or a spoonful of miso for umami.

Serving Ideas & Occasions

This stew is a hearty main that needs little accompaniment but shines with a few simple additions:

• Crusty Bread or Biscuits: Perfect for mopping up the thick, rich gravy.

• Over Mashed Potatoes or Buttered Noodles: For an ultra-cozy presentation.

• Side Salad with Vinaigrette: Lightens the plate with acidity and crunch.

Occasions:

• Winter Dinners: The ultimate one-pot meal for chilly nights.

• Meal Prep Sundays: Makes generous portions and tastes better the next day.

• Holiday Family Meals: Casual but deeply satisfying and crowd-friendly.

Nutritional & Health Notes

This dish is rich in protein and provides essential nutrients like iron, potassium, and vitamin A.

To keep it balanced:

• Use lean cuts of beef and trim visible fat.

• Stick to low-sodium broth.

• Load up on vegetables — add greens or mushrooms for fiber.

One generous serving has approximately:

• Calories: 400–500

• Protein: 30–35g

• Carbs: 25–30g

• Fat: 20–25g (depending on cut)

Make it lighter by using less oil, leaner beef, or replacing half the beef with mushrooms or legumes.

FAQs

Q1: Can I make this in a slow cooker?

A1: Absolutely. Brown the beef and aromatics first, then transfer to a slow cooker with broth and seasonings. Cook on low for 7–8 hours, adding the carrots and potatoes halfway through.

Q2: What’s the best cut of beef for stew?

A2: Chuck roast is ideal — it has enough fat to stay juicy but breaks down into fork-tender chunks. Brisket and bottom round also work with a longer cook time.

Q3: How can I thicken the stew?

A3: Let it simmer uncovered for 10–15 minutes to reduce. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew near the end.

Q4: Can I freeze leftovers?

A4: Yes. Let the stew cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.

Q5: Why is my beef chewy?

A5: It likely needs more time. Tough beef usually means undercooked collagen. Let it continue to simmer until it softens — low and slow is key.

Q6: Can I use a pressure cooker or Instant Pot?

A6: Yes! Brown the beef using the sauté function, then pressure cook for 35 minutes on high. Add vegetables after pressure release and simmer for 10 minutes.

Q7: What herbs go best in this stew?

A7: Thyme and bay leaf are classic. Rosemary, marjoram, or a little parsley also work well. Avoid overly delicate herbs like basil, which lose flavor during long cooking.

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