This hearty beef stew is packed with tender chunks of beef, sweet carrots, and creamy potatoes. It’s a warm hug in a bowl, perfect for chilly days!
Honestly, there’s nothing like the smell of stew bubbling away on a cold day. I love serving it with some crusty bread for dipping—who can resist that? 😄
This recipe is super easy; just toss everything into a pot and let it simmer. I love how the flavors blend together—it’s quite the tasty treat you’ll want to make again!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stew because it becomes tender during long cooking. If you’re looking for a leaner option, you might try stew meat or even a combination of round and brisket.
Carrots: Standard orange carrots work best for sweetness, but feel free to swap in baby carrots or even parsnips for a different flavor profile. Just remember that parsnips add a nice earthiness!
Potatoes: Yukon Golds are my first choice due to their creamy texture. If you don’t have them, russet potatoes can be used, but they will break down more easily, making the stew slightly thicker.
Red Wine: The wine adds depth, but it can be omitted if you prefer. You could also replace it with additional broth or a splash of apple cider vinegar for a little acidity.
Tomato Paste: This ingredient brings in richness. If you don’t have it, you can use crushed tomatoes instead, just keep in mind it might change the stew’s texture a bit.
How Do You Achieve the Perfect Beef Stew Consistency?
The key to a great beef stew is letting it cook low and slow. This process allows the flavors to meld beautifully as the meat gets tender. Here’s how to ensure your stew reaches that perfect consistency:
- Start by searing the beef pieces until they’re browned. This caramelization adds flavor!
- Use flour if you want a thicker stew. Sprinkle it over the beef, mixing well to create a nice coating.
- Cover the pot while simmering to keep moisture in, but you can leave the lid slightly ajar if you find it too thick.
- When you add the veggies, check the stew occasionally. If it thickens too much, you can always add a splash of broth or water.
- Simmer until the beef and the veggies are cooked through but not mushy; that way, they’ll hold their shape.
Following these tips will help you craft a hearty and comforting stew that everyone at the table will love!
Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 large carrots, peeled and cut into chunks
- 4 medium Yukon Gold potatoes, cut into large chunks
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This beef stew recipe requires about 15-20 minutes for preparation and then about 2 to 2.5 hours of cooking time. You’ll spend the first part browning the beef and sautéing the vegetables, followed by simmering until everything is deliciously tender. It’s a simple process that will fill your kitchen with delightful aromas!
Step-by-Step Instructions:
1. Sear the Beef:
Start by heating the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season your beef cubes with salt and pepper. When the oil is hot, add the beef in batches, making sure not to overcrowd the pot. Sear each batch for about 5-7 minutes until browned on all sides. Once browned, remove the beef and set it aside on a plate.
2. Sauté the Vegetables:
In the same pot, add the chopped onion. Cook it for about 5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for one more minute until it’s fragrant. This mixture will form the flavorful base for your stew!
3. Build the Stew Base:
Now, add the tomato paste to the pot and stir it in well. Cook for 1-2 minutes to intensify the flavor. This is where the stew starts to come together! Return the browned beef to the pot, sprinkle the optional flour over the beef, and stir well to coat everything. This will help thicken your stew later on.
4. Add Liquids and Seasonings:
Pour in the beef broth and the red wine, if you’re using it. Add dried thyme, bay leaves, and give everything a good stir. Bring this delicious mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours. This slow-cooking is where the beef becomes wonderfully tender!
5. Incorporate Vegetables:
After the beef has cooked and is nice and tender, it’s time to add in the carrots and potatoes. Stir them into the pot and let everything simmer uncovered for another 30-40 minutes, until the veggies are fork-tender. Give it a taste and adjust the salt and pepper as needed.
6. Serve and Enjoy:
Remove the bay leaves before serving. Ladle the hearty stew into bowls, garnish with freshly chopped parsley, and serve hot with some crusty bread for dipping. Enjoy your comforting homemade beef stew with carrots and potatoes—it’s perfect for sharing with family and friends!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but it’s best to thaw it in the refrigerator overnight before cooking. This ensures even cooking and helps achieve that great sear on the meat. If you’re pressed for time, you can use the microwave’s defrost function, but be cautious not to begin cooking any sections in the process.
Can I Substitute a Different Type of Meat?
Absolutely! If you prefer, you can use lamb or pork for a different flavor profile. Just keep in mind that cooking times may vary. Chicken thighs also work well but require less time to cook, so adjust your simmering time accordingly—typically around 30-40 minutes should do it.
How Long Will Leftover Beef Stew Last?
Leftover beef stew can be stored in an airtight container in the fridge for up to 3-4 days. It also freezes well! To freeze, let it cool completely before transferring it to a freezer-safe container, where it can last for about 3 months. Just thaw it overnight in the fridge before reheating.
Can I Make This Recipe in a Slow Cooker?
Yes, you can adapt this recipe for a slow cooker! Brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the beef and vegetables are tender. It’s a fantastic way to allow the flavors to meld even more!
