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How to Make a Delicious Beef Stew with Carrots & Potatoes

Ingredients

  • 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.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve:
    • Serve the beef stew hot, ideally with crusty bread on the side to soak up the delicious sauce.
  • Author: Maria