Hearty Beef Stew with Carrots and Potatoes

There’s nothing quite like walking into a cozy kitchen filled with the rich, savory aroma of beef stew bubbling away on the stove. This recipe has been my go-to comfort food for years, especially when the weather turns chilly. I learned to make it from my dad, who swore the secret was in taking your time with the beef – “Brown it like you mean it!” he’d say. The tender chunks of meat, hearty vegetables, and that deep, flavorful broth? Absolute perfection. It’s the kind of meal that warms you from the inside out and tastes even better the next day.

Why You’ll Love This Beef Stew

This beef stew is everything you want in a comforting meal and more. Here’s why it’s a winner:

• Hearty and comforting: Tender beef, soft veggies, and a rich broth that feels like a warm hug in a bowl.
• Simple ingredients: No fancy stuff here—just pantry staples that come together beautifully.
• Perfect for cold weather: It’s the ultimate cozy dish for chilly nights or lazy Sundays.

Ingredients for Beef Stew

Gathering the right ingredients is the first step to making this incredible beef stew. Here’s everything you’ll need – and trust me, I’ve learned through trial and error that quality matters here!

• 1.5 lbs beef stew meat, cubed: Look for well-marbled chuck roast or round cuts – they’ll become fork-tender after simmering. I always ask my butcher to cut it into 1-inch cubes for me.
• 2 tbsp olive oil: Just enough to get that beautiful sear on the beef. Extra virgin works great.
• 1 large onion, chopped: About 1 cup when chopped. Yellow onions are my favorite for their balance of sweetness and bite.
• 3 medium carrots, sliced: Cut them into 1/2-inch thick coins – thick enough to hold their shape but thin enough to cook through.
• 3 russet potatoes, diced: Peeled and cut into 1-inch chunks. Russets hold up beautifully in stews.
• 4 cups beef broth: Homemade if you have it, but a good quality store-bought works too. I sometimes use low-sodium so I can control the salt.
• 2 tbsp tomato paste: That little tube in your fridge? Perfect. It adds depth without making the stew taste like tomato soup.
• 1 tsp dried thyme: Rub it between your fingers before adding to wake up the oils.
• 1 tsp dried rosemary: Crush it slightly to release more flavor.
• Salt and pepper to taste: I always wait until the end to season properly.

See? Nothing too fancy, just good, honest ingredients that work together like magic. Now let’s get cooking!

How to Make Beef Stew

Making beef stew is all about patience and layering flavors. Follow these steps, and you’ll end up with a stew that’s rich, comforting, and absolutely delicious.

Browning the Beef

First things first: heat your large pot over medium heat and add the olive oil. While it’s warming up, pat your beef cubes dry with a paper towel – trust me, this is key for getting that perfect sear. When the oil starts to shimmer, add the beef in a single layer. Don’t overcrowd the pot! If you try to cook too much at once, the meat will steam instead of brown. I usually do this in two batches. Let the beef sit for about 2-3 minutes per side until it’s beautifully browned. Don’t rush this step – that golden crust is where so much flavor comes from. Once it’s done, remove the beef and set it aside.

Cooking the Vegetables

Next, toss in the chopped onions. They’ll soak up all those delicious beefy bits left in the pot. Sauté them for about 3-4 minutes until they’re soft and slightly golden. Then, add the carrots and potatoes, stirring them around for another 5 minutes. You’ll start to smell that wonderful aroma as the veggies soften just a bit. This step is all about building layers of flavor, so don’t skip it!

Simmering the Stew

Now, return the beef to the pot and pour in the beef broth. Stir in the tomato paste, thyme, and rosemary. Bring everything to a gentle boil, then reduce the heat to low. Here’s the magic part: let it simmer, uncovered, for about 1.5 hours. Stir occasionally, and if it starts to boil too hard, just lower the heat a bit. You’ll know it’s done when the beef is fork-tender and the broth is rich and flavorful. Give it a taste and season with salt and pepper right before serving.

Tips for the Best Beef Stew

After making this stew more times than I can count, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-live-without tips:

• Deglaze like a pro: After browning the beef, splash in a bit of broth or red wine to scrape up those tasty browned bits from the pot bottom. That’s pure flavor gold!
• Thicken it right: If your stew needs body, mix 1 tbsp flour with 2 tbsp cold water into a smooth paste, then stir it in during the last 15 minutes of cooking.
• Season smart: Always taste right before serving – the flavors concentrate as it simmers. I often add an extra pinch of thyme or black pepper at the end.
• Low and slow: That gentle simmer is crucial. If it boils too hard, your beef will toughen up instead of becoming melt-in-your-mouth tender.

One last thing – don’t skip resting the stew for 10 minutes off heat before serving. It lets all those incredible flavors marry perfectly!

Variations for Beef Stew

One of the best things about beef stew? You can tweak it endlessly based on what’s in your fridge or what flavors you’re craving. Here are my favorite ways to mix it up:

Mushroom lovers: Toss in a cup of sliced cremini mushrooms when you’re sautéing the onions. They add such a wonderful earthy depth to the stew.

Wine makes it fancy: Swap out 1 cup of the beef broth for dry red wine (like Cabernet) for a richer, more complex flavor. Just simmer a bit longer to cook off the alcohol.

Sweet potato twist: Replace half the russet potatoes with peeled sweet potato cubes. They add a subtle sweetness that pairs beautifully with the savory beef.

Herb changes: Try fresh rosemary instead of dried – just double the amount since fresh herbs are milder. Or add a bay leaf while simmering for extra aroma.

The beauty of stew is that it’s forgiving. Don’t be afraid to make it your own – that’s how family recipes are born!

Serving Suggestions for Beef Stew

When it comes to serving beef stew, I like to keep it simple but satisfying. First, a big hunk of crusty bread is a must – it’s perfect for soaking up every last drop of that rich broth. I’m partial to a warm baguette or a slice of sourdough, but any bread you have on hand will do the trick. If you’re feeling fancy, a pat of butter on top makes it even better.

For something fresh to balance the richness, I love pairing the stew with a simple green salad. A mix of crisp lettuce, a few sliced cucumbers, and a light vinaigrette does wonders. Sometimes I’ll even add a handful of cherry tomatoes for a pop of color and sweetness. It’s the perfect contrast to the hearty stew.

Don’t forget the garnishes! A sprinkle of freshly chopped parsley adds a bright, herby note that really lifts the dish. If I’m feeling extra indulgent, I’ll grate a little Parmesan or sharp cheddar on top – it melts into the stew and adds a delicious creamy finish. Trust me, these little touches make all the difference!

Storing and Reheating Beef Stew

Here’s the best part about beef stew – it actually gets better after sitting overnight! The flavors deepen and meld together beautifully. I always make extra because it’s such a fantastic make-ahead meal.

Storing in the fridge: Let the stew cool completely before transferring it to an airtight container. It’ll keep well for up to 3 days. Pro tip – leave the potatoes submerged in the broth so they don’t dry out. I’ve learned this the hard way!

Reheating on the stovetop: This is my preferred method. Pour the stew into a pot and warm it gently over medium-low heat, stirring occasionally. If it seems too thick, just add a splash of broth or water to loosen it up. Takes about 10-15 minutes.

Microwave option: For quick lunches, I scoop individual portions into microwave-safe bowls. Cover with a damp paper towel (prevents splatters!) and heat in 1-minute intervals, stirring between each. Usually takes 2-3 minutes total.

One warning – the microwave can sometimes make the potatoes a bit mushy, so if you’re serving guests, definitely go with the stovetop method. Either way, give it a quick taste and adjust seasoning before serving – flavors can mellow out in the fridge.

Nutritional Information for Beef Stew

Let’s talk numbers – because while this beef stew tastes indulgent, it’s actually pretty balanced nutrition-wise! Here’s the breakdown per generous serving (about 1.5 cups):

• Calories: Around 350 – perfect for a satisfying meal without overdoing it
• Protein: 28g from that beautiful beef – keeps you full for hours
• Carbohydrates: 30g mainly from the potatoes and carrots
• Fat: 12g (only 4g saturated) thanks to the lean beef and olive oil
• Fiber: 4g from all those veggies – gut-friendly!

Now, here’s my nutritionist friend’s favorite saying: “These numbers dance depending on your ingredients.” Using different cuts of beef? That’ll change the fat content. More potatoes? Carbs go up. That’s why I consider these estimates – your exact numbers might vary slightly based on your specific ingredients and portion sizes.

The best part? Unlike restaurant stews that can be sodium bombs, you control the salt here. Using low-sodium broth? Your numbers will be even better. It’s homemade goodness you can feel good about!

Frequently Asked Questions About Beef Stew

• Can I use a slow cooker? Yes, but you’ll lose the flavor from browning the meat.
• How to thicken the stew? Use flour or cornstarch.
• Can I use a slow cooker? Yes, but you’ll lose the flavor from browning the meat.
• How to thicken the stew? Use flour or cornstarch.
• Can I use a slow cooker? Yes, but you’ll lose the flavor from browning the

Now that you’ve got all my best beef stew secrets, it’s time to make it your own! Whip up a batch this weekend and let me know how it turns out – I’d love to hear if you added any special twists or which variation became your favorite. Snap a photo of your steaming bowl and tag me, or leave a comment below telling me what makes your perfect stew. Happy cooking, and may your kitchen be filled with that incredible beefy aroma very soon!

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