Tender Beef Stewed with Carrots and Potatoes – A Comforting Classic
Tender chunks of beef slowly stewed with carrots, potatoes, and herbs in a rich, savory broth — a classic one-pot comfort meal.
Ingredients
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2 lbs beef chuck roast, cut into 1½-inch cubes
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2 tbsp olive oil
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1 large onion, diced
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3 cloves garlic, minced
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2 tbsp tomato paste
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4 cups beef broth (low sodium)
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3–4 carrots, cut into thick slices
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3–4 potatoes, peeled and cubed
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1 tbsp Worcestershire sauce
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2 bay leaves
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3 sprigs fresh thyme (or 1 tsp dried)
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Salt & pepper, to taste
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Optional: ½ cup red wine
Instructions
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Pat beef dry and season with salt and pepper. Brown in hot oil in batches. Set aside.
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Sauté onion for 4 minutes, then add garlic and tomato paste. Cook for 1 minute.
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Deglaze with wine or broth. Return beef to the pot.
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Add broth, Worcestershire, bay leaves, thyme, and bring to a simmer.
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Cover and cook on low for 1½ hours.
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Add carrots and potatoes. Simmer 30–40 minutes more, until everything is tender.
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Remove herbs, adjust seasoning, and serve hot.
Notes
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Use Yukon Golds for firmer potatoes.
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For thicker stew, reduce uncovered or use cornstarch slurry.
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Tastes even better the next day!