How to Make a Delicious Beef Stew with Carrots & Potatoes

Warm up with the comforting embrace of our “Hearty Homestead” Beef Stew with Carrots & Potatoes, a robust and nourishing dish that brings together tender beef, hearty vegetables, and a rich, savory broth. This timeless recipe is a testament to the simple pleasure of home-cooked meals, offering deep flavors and satisfying textures in every spoonful. Ideal for chilly nights, family gatherings, or whenever you crave the warmth of a classic stew, this dish is sure to fill your home with its inviting aroma and fill your heart with a sense of culinary contentment.


Why You’ll Love “Hearty Homestead” Beef Stew with Carrots & Potatoes:

  • Rich and Flavorful: A slow-cooked broth that’s infused with herbs and wine, enveloping tender chunks of beef.
  • Comfort in Every Bite: The perfect balance of meat and vegetables for a filling and wholesome meal.
  • Versatile: Easily adaptable with the addition of other vegetables or adjustments to seasoning to suit your taste.
  • Make-Ahead Friendly: Even better the next day, making it perfect for meal prep or leftovers.

Ingredients Notes For “Hearty Homestead” Beef Stew with Carrots & Potatoes:

  • Beef Chuck: Opt for chuck roast cut into bite-sized pieces, known for its rich flavor and tenderness when slow-cooked.
  • Carrots and Potatoes: Chunky cuts ensure they hold up during cooking and absorb the flavors of the broth.
  • Onions and Garlic: For foundational flavor that’s both sweet and aromatic.
  • Beef Broth and Red Wine: Combine for a deep, complex base to the stew. The wine can be omitted if preferred.
  • Tomato Paste: Adds richness and a slight tang to balance the flavors.
  • Herbs: Bay leaves, thyme, and rosemary lend traditional herbaceous notes.
  • Flour: Coating the beef in flour before browning helps to thicken the stew as it cooks.

Recipe Steps:

  1. Brown the Beef: Season the beef chunks with salt and pepper, coat lightly in flour, and brown in a hot pot with oil. Set aside.
  2. Sauté Vegetables: In the same pot, cook onions until translucent, then add garlic, followed by tomato paste, stirring until fragrant.
  3. Deglaze and Simmer: Return the beef to the pot, add red wine to deglaze, then incorporate beef broth, herbs, and bring to a simmer.
  4. Add Carrots and Potatoes: Once the stew is simmering, add chunky cuts of carrots and potatoes, adjusting the heat to maintain a gentle simmer.
  5. Cook Until Tender: Cover and cook until the beef is tender and the vegetables are cooked through, typically a couple of hours on low heat.
  6. Final Adjustments: Remove bay leaves and adjust seasoning as needed before serving.

Storage Options:

  • Refrigerate: Store leftovers in an airtight container for up to 3 days, allowing flavors to meld even further.
  • Freeze: Freeze portions for up to 3 months for a ready-to-reheat comfort meal.


How to Make a Delicious Beef Stew with Carrots & Potatoes

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Author: Maria


  • Beef chuck: 1 kg about 2.2 lbs, cut into 1-inch pieces – for a rich, meaty base.
  • Salt and pepper: To taste – for seasoning the beef.
  • All-purpose flour: 1/4 cup – for dredging the beef and thickening the stew.
  • Olive oil: 2 tablespoons – for browning the beef.
  • Onion: 1 large chopped – adds sweetness and depth of flavor.
  • Garlic: 3 cloves minced – for aromatic depth.
  • Beef broth: 4 cups – the cooking liquid that adds moisture and flavor.
  • Dry red wine: 1 cup optional – adds richness and complexity.
  • Tomato paste: 2 tablespoons – for a hint of tanginess and color.
  • Worcestershire sauce: 1 tablespoon – for umami depth.
  • Carrots: 3 large peeled and cut into 1-inch chunks – for sweetness and texture.
  • Potatoes: 4 medium peeled and cut into 1-inch chunks – adds heartiness to the stew.
  • Fresh thyme: 2 teaspoons or a few sprigs – for an earthy aromatic note.
  • Bay leaves: 2 – adds subtle flavor.
  • Frozen peas: 1 cup optional – for color and sweetness.


Prep the Beef:

  • Season the beef chunks generously with salt and pepper. Toss them with the flour until well-coated. Shake off any excess flour.

Brown the Beef:

  • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan, and brown on all sides. Remove the beef and set aside.

Sauté the Vegetables:

  • In the same pot, add a bit more oil if needed and sauté the onion until translucent. Add the garlic and cook for another minute until fragrant.

Deglaze and Simmer:

  • Stir in the tomato paste and cook for a minute. Add the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom. Add the beef broth, Worcestershire sauce, thyme, bay leaves, and the browned beef, including any accumulated juices. Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 hours, or until the beef is tender.

Add Carrots and Potatoes:

  • Add the carrots and potatoes to the pot. Cover and continue to simmer for another 30 minutes to an hour, or until the vegetables are tender.

Final Adjustments:

  • If using, add the frozen peas in the last 5 minutes of cooking. Check the seasoning and adjust with more salt and pepper if necessary. Remove the bay leaves and thyme sprigs (if used) before serving.


  • Serve the beef stew hot, ideally with crusty bread on the side to soak up the delicious sauce.

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