Beef Stew Carrots Potatoes

Beef stew with carrots and potatoes has made countless Sunday afternoons in my kitchen extra cozy. Chunks of beef slowly braise until perfectly tender, surrounded by carrots and potatoes that soak up every drop of savory wine-infused sauce. It is the kind of meal that fills the house with warmth and good memories.

I first made this stew one chilly weekend when friends dropped by unexpectedly. Everyone ended up staying longer, enjoying big bowls and plenty of laughs around the table.

Gather Your Ingredients

• Chuck beef: brings the most flavor and becomes butter-soft with long braising. Slice it into even pieces for even cooking
• All-purpose flour: gently thickens the stew while adding a golden crust to each beef cube
• Salt and pepper: essential for seasoning at each layer. Taste your salt
• Garlic powder and onion powder: both deepen the overall flavor. Try to pick fresh or recently opened containers for best punch
• Yellow onion and celery: create the backbone for rich stew flavor. Go for yellow onions as they turn sweet
• Fresh garlic: gives a mellow warmth. Use plump cloves and mince just before using
• Tomato paste: boosts umami and gives that extra depth. Look for double concentrate if possible
• Beef base: adds concentrated meaty flavor. Just a spoonful makes a difference
• Red wine: like Merlot adds richness and a gentle tang. Choose something you would also drink
• Beef broth: gives plenty of body. Homemade or low sodium is best
• Worcestershire sauce: brings an extra savory layer
• Bay leaves and fresh thyme: for subtle herbal notes. Fresh is wonderful but dried works too
• Potatoes and carrots: soak up the broth. Choose waxy potatoes for better texture
• Fresh parsley: balances the richness
• Baguette for serving or any crusty bread: mop up every drop

How to Make It

Prepare the Beef:

Cut the chuck beef into uniform one inch cubes. You want enough marbling for tenderness but trim away large sections of fat.

Season and Coat the Beef:

Place the beef cubes in a large bowl. Sprinkle with flour, salt, pepper, garlic powder and onion powder. Toss until each piece is evenly coated. This locks in moisture and helps thicken the sauce.

Prepare the Vegetables:

Dice the onion and celery to a similar size for even sautéing. Mince the garlic as fine as possible.

Preheat the Oven:

Set your oven to 320 degrees Fahrenheit for low and slow braising.

Sear the Beef:

Heat a Dutch oven over medium high until hot. Add enough oil to coat the bottom. Once the oil shimmers, add beef pieces in batches. Make sure they do not touch or crowd the pan. Let the beef sit undisturbed for several minutes so a deep brown crust forms. Flip to sear the other side then remove and set aside.

Sauté the Aromatics:

Add diced onions and celery to the Dutch oven; they should sizzle right away. Stir and cook until translucent, about five to six minutes. Add minced garlic and cook until fragrant, just a minute more.

Build the Base:

Add tomato paste and beef base. Stir and let them fry in the bottom of the pot for two minutes. This caramelizes the paste and intensifies flavor.

Deglaze and Simmer:

Pour in the wine to deglaze. Use a wooden spoon to scrape up any browned bits. Simmer until the wine is reduced by half and the alcohol aroma fades.

Combine and Braise:

Return the beef to the pot. Pour in the beef broth and add Worcestershire, bay leaves and thyme. Stir well. Cover with a tight lid and place in the lower third of the oven. Let it braise for one and a half hours undisturbed.

Add Vegetables:

After one and a half hours, stir in the chopped potatoes and sliced carrots. Distribute evenly. Submerge them in the broth. Return to the oven and bake one more hour.

Final Adjustments and Serve:

Remove from the oven. Taste the stew and adjust seasoning with more salt or pepper if needed. Discard bay leaves and thyme sprigs. Spoon into bowls. Garnish with parsley. Serve alongside slices of warm bread to soak up the sauce.

I absolutely love the fresh thyme in this recipe. It makes the kitchen smell like a French bistro and always reminds me of my grandmother who would grow it on her windowsill and sneak it into every hearty dish she made.

Flavor Boosters

Fresh herbs like thyme or rosemary add a fragrant note to the stew. Red wine brings depth, and tomato paste adds umami richness. Taste as you go and adjust the seasoning, finishing with parsley for brightness.

Serving Suggestions

Serve the stew with crusty bread, over buttered noodles or rice, or topped with a dollop of sour cream. Pair with a green salad and enjoy leftovers with a sprinkle of fresh herbs or alongside a robust red wine.

Creative Twists

Swap half the potatoes for parsnips, or try adding mushrooms or pearl onions for a new flavor dimension. Experiment with seasonal vegetables such as peas in spring or squash in autumn, and switch herbs for rosemary or sage if you have them on hand.

This stew brings warmth and memories to every table. Let patience reward you with melt-in-your-mouth beef and a rich, comforting sauce.

Recipe FAQs

→ How do you achieve tender beef in this dish?

Braise the beef for several hours at a low temperature. Searing beforehand and slow oven cooking breaks down connective tissue, resulting in juicy, melt-in-your-mouth meat.

→ When should potatoes and carrots be added?

Potatoes and carrots are added partway through braising, about an hour and a half in. This prevents them from turning mushy while ensuring they soak up the savory flavors.

→ What can I serve with this stew?

It pairs beautifully with warm baguette, rice, noodles, or cheesy bread. The broth is delicious for dipping.

→ Which herbs work best for garnish?

Fresh parsley brightens up the finished dish, but thyme or chives can also add a fresh aroma and color.

→ Can I add other vegetables?

Yes. Mushrooms, peas, or parsnips complement the main ingredients and can be added to the pot for extra variety.